Rachael Ray'S Smashed Potatoes - cooking recipe

Ingredients

2 1/2 lbs small yukon gold potatoes
1/2 cup half-and-half or 1/2 cup whole milk
8 ounces cream cheese
10 chives or 2 scallions
salt and pepper

Preparation

Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, chop or snip the chives or scallions.
When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit.
Mash potatoes with half-and-half or milk using a potato masher.
Add in the cream cheese and smash until the cheese melts into the potatoes.
Add chives or scallions.
Season with salt and pepper, to your taste.