Jennifer Causey
Active Time
15 Mins
Total Time
30 Mins
Yield
Serves 8 (serving size: 1/2 cup)

You can omit the shallot topper for simpler spuds that are still delicious.

How to Make It

Step 1

Bring potatoes to a boil in a large Dutch oven filled with water. Reduce heat to medium; simmer 20 minutes or until tender. Drain; return potatoes to pan. Add chicken stock, half-and-half, cream cheese, salt, and pepper; mash to desired consistency.

Step 2

Melt butter in a skillet over medium-high. Add leeks; sauté 5 minutes. Stir leek mixture into potato mixture (do not wipe out skillet).

Step 3

Return skillet to medium-high. Add oil and shallots; cook 3 minutes or until shallots are browned and crisp. Spoon mashed potatoes into a serving dish; top with crispy shallots and chives, if desired.

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