Instructions: In a saucepan with enough water to cover, cook potatoes with skins on until tender. Drain well. Add cream cheese, butter, green onions, salt and pepper to the pan and stir briskly with a fork until nicely mixed, but still somewhat lumpy. Serve hot.

NOTES : Neither mashed nor smashed, these forked potatoes are a hit. "Theres never any left over, no matter how much you make," Hoffman says.

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