I love potatoes as a side dish, particularly mashed potatoes loaded up on butter. But it always seems, no matter how much butter you pile on, and we like a lot of butter, it just doesn't make the potatoes buttery enough. Adding sour cream boosts the tanginess, but make the potatoes too wet. We've found the secret, adding cream cheese. I packs a powerful flavor punch that can't be beat. This is a particularly colorful potato side with the red skins left on and fresh chives. I have a patch of chives in the backyard, which I snip half inch pieces with kitchen sheers straight into the pot. This recipe makes about 6-8 servings. Smashed potatoes 2 lbs small red potatoes 1/2 cup cream cheese 2 Tbs. butter 3 Tbs. fresh cut chives Salt to taste Halve or quarter potatoes so they are of uniform size, skins on. Boil until soft and drain off water. Add the cream cheese, butter, chives and salt and roughly smash together, until combined but still lumpy.