3 1/2 pounds russet potatoes, peeled, cut into 1-inch cubes
1 8-ounce package cream cheese, room temperature
1/2 cup sour cream
1/2 cup whole milk
3/4 cup chopped green onions (about 1 bunch)
1 tablespoon chilled butter, cut into small pieces
Instructions
Butter 6- to 8-cup ovenproof dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. Drain potatoes; return to same pot. Add cream cheese and mash well. Mix in sour cream and milk, then chives. Season potatoes with salt and pepper. Spoon potatoes into prepared dish; dot with chilled butter. (Can be made 2 hours ahead; let stand at room temperature.)
Preheat oven to 375°F. Bake potatoes until heated through and beginning to brown on top, about 30 minutes.
Serving
Suggestions
With any Holiday Meal !
Originally Submitted
5/8/2009
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