Smashed potatoes with garlic and cream cheese

You say potato, and I say potato, too! In this case, smashed potatoes with garlic and cream cheese. So creamy, so yummy, so comforting. I could eat these with much glee and satisfaction as my main meal, but they are certainly welcomed as a side dish on any table.

What you'll need:

• Small red potatoes, halved or quartered
• Lots of fresh garlic
• Cream cheese
• Butter
• Milk or cream
• Fresh or dried chopped chives
• Freshly ground pepper and kosher or sea salt

Start by halving or quartering the potatoes. You want them to be similarly sized, so they finish cooking at the same time. Put them in a large pot, and fill with water just to cover the potatoes. I'm using garlic cloves, so I just smash them with a knife, take the peel off, and give them a quick chop. You really don't even have to slice them. They'll get smushed up after the potatoes cook. I love garlic, so I add an abundant amount.

Bring the water to a boil, then turn down the heat, and let the potatoes simmer until tender. They're ready when a fork pierces them easily. Drain the water, leaving the potatoes and garlic in the pot. Add as much butter, salt, and pepper as you'd like. Add a splash of milk or cream, not too much needed here. Add about half a block of cream cheese, or more, depending on how much you're making. I have dried chives, so I like to add a couple tablespoons of those.

Now they're ready to be smashed. I have a regular, old-fashioned hand masher that I always use for these. I like my smashed potatoes chunky, so it doesn't take a lot of muscle to get them to the consistency I want. Just be sure not to overwork them. You don't want to end up with gummy potatoes. Taste them, and adjust the seasoning as necessary.

You'll want to spend some time alone with these potatoes.