Shelly's Recipe

MASHED POTATO CASSEROLE I

Category: Potatoes

4 lbs Yukon Gold potatoes, peeled and cut into 3/4” chunks
1 (8 oz) pkg cream cheese, cut into pieces, at room temperature
1 cup shredded sharp cheddar cheese
2/3 cup milk
2 tbsp unsalted butter
Salt and freshly ground pepper
2 tbsp chopped fresh chives

Preheat to 350. Butter a 13x9 inch baking dish. Place the potatoes in a large saucepan and add enough lightly salted water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer until the potatoes are tender, about 15 minutes. Drain and return to the pot.

Mash the potatoes until chunky with a hand-help electric mixer. Add the cream cheese, 3/4 cup of cheddar cheese, milk, butter, salt and pepper to taste and mix until smooth. Stir in the chives. Spread evenly in the baking dish and top with the remaining ¾ cup of cheddar. Bake until the cheese is melted and the casserole is heated through, about 30 minutes. Serve hot.

NOTE: The casserole can be prepared, without the cheese topping, up to 1 day ahead, covered, and refrigerated. If chilled, add the cheese topping and bake until heated through, about 45 minutes.