Get ready to elevate your potato game with these Cream Cheese Chive Smashed Potatoes! This delightful twist on a classic side dish combines the creamy richness of cream cheese with the fresh, vibrant flavor of chives, creating a mouthwatering experience that will leave your taste buds dancing. Perfect for any occasion, these smashed potatoes are not only easy to make but also incredibly satisfying. Whether you're hosting a dinner party or simply looking for a comforting side to accompany your meal, this recipe is a must-try. Dive into the creamy goodness and discover why these potatoes will quickly become your new favorite!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds baby potatoes
- 4 ounces cream cheese, softened
- 1/4 cup milk
- 1/4 cup fresh chives, chopped
- Salt and pepper to taste
Instructions
- Wash the baby potatoes thoroughly under cold running water to remove any dirt or debris.
- Place the whole potatoes in a large pot and cover completely with cold water. Add a pinch of salt to the water.
- Bring the water to a rolling boil over high heat, then reduce to medium-high and cook for 15-18 minutes until potatoes are fork-tender but not falling apart.
- Drain the potatoes in a colander and let them steam dry for 2-3 minutes to remove excess moisture.
- Transfer potatoes to a large baking sheet lined with parchment paper, spacing them evenly.
- Using a potato masher or the bottom of a heavy glass, gently press down on each potato to slightly flatten, keeping them mostly intact.
- Drizzle potatoes with olive oil and season generously with salt and freshly ground black pepper.
- Preheat the oven to 425°F (218°C) and roast the smashed potatoes for 20-25 minutes until edges are crispy and golden brown.
- While potatoes are roasting, mix softened cream cheese, milk, chopped chives, salt, and pepper in a bowl until smooth and creamy.
- Remove potatoes from oven and immediately dollop or spread the cream cheese mixture over the hot potatoes.
- Garnish with additional fresh chives and serve hot as a delicious side dish.
Tips
- Choose the Right Potatoes: Baby potatoes are ideal for this recipe due to their creamy texture and small size, but you can also use Yukon Gold or red potatoes for a similar effect.
- Don’t Overcook: Keep an eye on the potatoes while boiling. You want them fork-tender but not mushy, as they need to hold their shape when smashed.
- Steam Dry: Allowing the potatoes to steam dry after draining helps achieve that crispy texture when roasted.
- Crispy Edges: For an extra crispy finish, ensure the potatoes are well spaced on the baking sheet and drizzle them generously with olive oil before roasting.
- Customize Your Toppings: Feel free to experiment with different herbs or add toppings like crispy bacon bits or shredded cheese for an extra flavor boost.
- Serve Immediately: These potatoes are best enjoyed hot, right out of the oven, so plan to serve them right after they’re topped with the cream cheese mixture.
- Make Ahead: You can prepare the cream cheese mixture in advance and store it in the fridge. Just heat the potatoes and top them before serving!
Nutrition Facts
Calories: 230kcal
Carbohydrates: 28g
Protein: 5g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
