Post by julian on Apr 18, 2006 18:47:45 GMT
Creamy Mashed Potato Bake
3½ pounds russet potatoes, peeled, cut into
1-inch
cubes
1 8-ounce package cream cheese, room temperature
½ cup sour cream
½ cup whole milk
¾ cup chopped fresh chives (about 3 bunches)
½ teaspoon salt
½ teaspoon white pepper
1 tablespoon chilled butter, cut into small
pieces
½ cup parmesan cheese
Grease 6- to 8-cup ovenproof baker. Boil potatoes
in
salted water until tender, 15 minutes. Drain
potatoes
and mash with cream cheese. Add sour cream, milk,
chives, salt, and pepper. Transfer potatoes into
prepared dish; dot with chilled butter. Sprinkle
with
parmesan. (Can be made 2 hours ahead; let stand at
room
temperature.)
Bake potatoes at 350°F until brown on top, about 35
minutes.
3½ pounds russet potatoes, peeled, cut into
1-inch
cubes
1 8-ounce package cream cheese, room temperature
½ cup sour cream
½ cup whole milk
¾ cup chopped fresh chives (about 3 bunches)
½ teaspoon salt
½ teaspoon white pepper
1 tablespoon chilled butter, cut into small
pieces
½ cup parmesan cheese
Grease 6- to 8-cup ovenproof baker. Boil potatoes
in
salted water until tender, 15 minutes. Drain
potatoes
and mash with cream cheese. Add sour cream, milk,
chives, salt, and pepper. Transfer potatoes into
prepared dish; dot with chilled butter. Sprinkle
with
parmesan. (Can be made 2 hours ahead; let stand at
room
temperature.)
Bake potatoes at 350°F until brown on top, about 35
minutes.