It’s been a little busy here on my end, which is the reason for this late post. But I promise to have a smorgasbord of new and yummy recipes in the days and weeks to follow. We were in San Francisco over the weekend for my friend Lauren’s wedding. It was beautiful and reminded me how much I love love LOVE weddings. The wedding was in Woodside and couldn’t have been a prettier location.
These potatoes were inspired from Lauren’s wedding. I tried to dissect what were in the mashed potatoes at the reception and I think I nailed it spot on. They’re amazing. Give them a go next time you’re in the mood for mashed potatoes. Which for me is like, all of the time.
At the wedding, the flowers were the prettiest I’ve ever seen.
I especially loved the fresh peaches on the table that had a sign saying “eat me.” Too cute.
You did such a beautiful job planning your wedding, Lauren! xoxo – E
Vegetarian/Vegan Option: replace the chicken broth with vegetable broth. And for vegans – replace cream cheese with a vegan alternative, or just use a vegan-based margarine instead.
1 1/2 - 2 pounds of red potatoes, chopped into cubes
3 green onions (scallions), chopped thin (green and white parts)
1/4 cup chicken broth (or vegetable broth)
4 ounces of cream cheese
Salt and pepper to taste
Bring a large pot of salted water to a boil. Add chopped red potatoes and boil for 15 minutes or until a fork glides through a potato chunk with ease. Drain water and pour cooked potatoes into a standing mixer (if you do not have a mixer, than mash by hand with a potato masher). Add chicken broth and beat potatoes on a medium speed. Once the potatoes are half way mashed, add cream cheese and scallions and beat until creamy smooth. Add a dash of salt and pepper to taste.