1 1/2 c. water
2 Tbsp. snipped parsley
2 chicken bouillon cubes
1 c. light cream
4 servings instant mashed
1 (4 oz.) pkg. whipped cream
cheese with onion
Combine water, parsley and bouillon cubes. Bring to a
boil, stirring to dissolve cubes. Remove from heat; add cream
and stir in potatoes. Cool to room temperature, about 15
minutes. Add cheese and blend in a blender until smooth.
Chill. Garnish with chives. Yields 4 to 6 servings.
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