Thanksgiving dinner recipe- “Herb Smashed Potatoes”(8 servings):

5 lbs. potatoes; peeled, cut into 1 1/2″ chunks (10 cups)
1-2 cups chicken broth
1 small onion; finely chopped (3/4 cup)
1 (4.4 oz.) container herb-and-black pepper flavored spreadable cheese; crumbled
1 (3 oz.) pkg. cream cheese; cut into pieces
2-3 tbsp. chopped fresh chives
2-3 tbsp. chopped fresh parsley
1 tsp. salt
1/4 tsp. pepper
Butter (optional)

In large pot, combine potatoes with salted water to cover; bring to boil. Cook until tender, 12 minutes. Drain; return to pot.
Meanwhile, in separate pot over medium-low heat, combine 1 cup broth, onion, cheese and cream cheese; cook, stirring, until cheese melts and mixture begins to simmer. Stir into potatoes and mash, stirring in more broth if desired for creamier texture. Stir in remaining ingredients. Serve topped with butter, if desired.

From “Betty Crocker’s Cookbook” (1974)

Enjoy Thanksgiving Day!

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