Smashed Potatoes

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   1. Place potatoes in large saucepan and cover with 1 inch cold water; add 1 teaspoon salt and bay leaf.

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   2. Bring to boil over high heat, then reduce heat to medium-low and simmer gently until paring knife can be inserted into potatoes with no resistance, 35 to 45 minutes.

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   3. Reserve 1/2 cup cooking water, then drain potatoes. Return potatoes to pot, discard bay, and allow potatoes to stand in pot, uncovered, until surfaces are dry, about 5 minutes.

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   4. While potatoes dry, whisk melted butter and softened cream cheese in medium bowl until smooth and fully incorporated. Add 1/4 cup of reserved cooking water, 1/2 teaspoon pepper, chives (if using), and 1/2 teaspoon salt.

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   5. Using rubber spatula or back of wooden spoon, smash potatoes just enough to break skins.

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   6. Fold in butter/cream cheese mixture until most of liquid has been absorbed and chunks of potatoes remain. Add more cooking water 1 tablespoon at a time as needed, until potatoes are slightly looser than desired (potatoes will thicken slightly with standing).

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   7. Adjust seasonings with salt and pepper; serve immediately.

No additional tips available.