#12 smashed potatoes

While Roland grilled brats I made smashed potatoes. Love this recipe. The cream cheese and chives add a nice tanginess :)

Try to get potatoes of equal size; if that's not possible test largest potatoes with a paring knife for doneness. If only large potatoes are available add 10 min. to cooking time. Red skin potatoes work best.

2 lbs. red skin potatoes (12 small)
1 bay leaf
4 Tbs butter, room temperature
4 oz. cream cheese, room temperature
3 TBS minced fresh chives

Place potatoes in saucepan and cover with water by 1". Add 1 tsp salt and bay leaf. Boil 30 - 40 minutes, or until knife insets into potato easily. Reserve 1/2 cup potato water. Drain water and let potatoes sit in pan until dry.

Mix butter, chives, 1/2 tsp pepper and salt, and cream cheese until creamy. Mix in reserved water. With wooden spoon or rubber spatula, smash the potatoes just enough to break skins. Fold in butter and cream cheese carefully.

Serves 4