How to make it

  • Set out cream cheese and margarine, to warm up and soften.
  • Place whole potatoes (skins intact) in a large pot. Fill it up with water, until it just covers the potatoes.
  • Boil the potatoes only until you can slide a fork, without force, into them and they don't fall apart. If they fall apart, they're a bit overdone and might become runny. They're still usable, but they might not be as thick and creamy.
  • Drain the potatoes, then place them in a very large bowl. If your bowl isn't large enough, you may need to divide the ingredients up in half and two sets separately.
  • With skins still intact, mash the potatoes up first by hand to break them apart well.
  • Fold in the cream cheese, butter or margarine, salt, pepper, bacon and chives (I hold off on the chives if I'm going to freeze them, as noted above).
  • This is when I use a mixer until they are especially creamy. The mixer also helps break apart large strips of skins. If it's too thick to work with, add a bit of either milk or sour cream in small bits until you're satisfied with consistency, then serve.
  • When freezing, I do not add milk or sour cream because they become runny. I reheat them and stir them up good to distribute any condensation, and fold in the chives.

Reviews & Comments 3

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    " It was excellent "
    justjakesmom ate it and said...
    OMG! I have feel my ribs sticking already! LOL Very good potatoes!!
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  • dixiediner 11 years ago
    Love mashed potatoes.
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  • henrie 12 years ago
    Sounds oh so yummie, thanks for the great post.
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