Smashed Potatoes And Cream Cheese

2 1/2 pounds small red potatoes or baby Yukon gold potatoes
1/2 cup half-and-half or whole milk
8 ounces plain cream cheese or veggie cream cheese, cut into pieces
10 chives or 2 scallions, chopped or snipped with kitchen scissors
Salt and pepper

Boil potatoes until tender, 15 minutes.
When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit.
Mash potatoes with half-and-half or milk using a potato masher.
Add in the cream cheese and smash until the cheese melts into the potatoes.
Then add chives and scallions and season with salt and pepper, to your taste.

Yield: 6 servings