Creamy Chive Mashed Potatoes

I'm getting really exctied to have company this Thanksgiving. I've been trying a few new things and I really like this, mostly because I love mashed potatoes and chives. It's a nice twist.

5 medium potatoes, peeled
1 1/2 salt, divided
4 oz cream cheese, softened
2 Tbs. butter, softened
2 Tbs. chives
1/4 tsp pepper
1/4-1/2 cup buttermilk or sour milk

Boil potatoes with 1 teaspoon salt. Drain.

Mash potatoes until smooth. Add cream cheese, butter, chives, pepper and remaining salt; gradually beat in buttermilk. Yield 4-5 servings.

I only used half the cream cheese it asked for and still made it really creamy. I never have buttermilk or sour milk so I measure out milk and put a little lemon juice in it, let it sit for 5 minutes and it will sour.

Au Gratin

This is Johnny's absolute favorite thing that we make. We have it all the time. It's so good!

6 bacon strips, diced
1 medium onion, chopped
4 cups sliced peeled cooked potatoes
1/2 teaspoon salt
1 package (10 oz) frozen peas, cooked and drained
2 cups (8 oz) cheddar cheese, divided
1/2 cup mayonnaise
1/2 cup milk

In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute the onion until tender.

Layer with potatoes, salt, peas, 1 cup of cheese and bacon. Reduce heat: cover; and simmer for 10 mintutes or until heated through.

Combine mayonnaise and milk until smooth; pour over bacon. Sprinkle with the remaining cheese. Remove from heat; let stand for 5 minutes before serving.