Best Ever Mashed Potatoes

Yuh huh, I said it.  These mashed potatoes are absolutely delicious, and relatively "healthy" compared to most recipes.  There is no butter, no cream, not even any whole milk!   For smoothest, fluffiest results use Yukon Gold potatoes.  I've also done this with Reds and it's come out super yummy....just please don't use Russets (or at least don't tell me!)

Serves 10-12

• 12 Yukon Gold potatoes, peeled and cut into 2 inch pieces
• 1 tub reduced fat cream cheese with chives
• Reduced fat sour cream (I <3 Breakstone's)
• Fresh chives
• Kosher Salt

1. Put the potatoes in a large pot and fill with cold water, just enough to cover. Add a large pinch of salt and stir.
2. Bring the pot to a boil and then keep it going for 15-30 minutes. (I know that is a big time range, but most recipes I've found say about 30 minutes and somehow mine are always done in 15-20!  Go figure since I don't exactly have the greatest stove)
3. While the potatoes are cooking, empty the tub of cream cheese into a pyrex measuring cup and add enough sour cream to fill to 2 cups total.  Heat this in the microwave for about 45 seconds, just so things get slightly melty.
4. When the potatoes are done, you should be able to stick a fork in them easily, but they shouldn't be mealy and fall apart.
5. Drain the potatoes, and then either put them through a ricer back into the pot (best way to get fluffy, creamy, 100% lump free potatoes) or mash them in the pot (also yummy!!).
6. Carefully fold in the melty cream cheese/sour cream mixture and cut in small piece of fresh chives.
7. Either eat right away, or scoop into oven proof  dish and refrigerate for up to a week. To reheat, cover with foil and bake in a 350 oven for 20-30 minutes.
8. Optional: Sprinkle fresh chives over potatoes before serving.

*Note: For an amazing twist, add one 8oz. log of herbed goat cheese