Ingredients
- 5# bag Yukon gold potatoes
- 8oz cream cheese bar
- 1 pint sour cream
- 8oz butter (1 stick)
- 2t salt OR garlic salt OR onion salt
- ½-1c parmesan cheese
- Pepper
- Chives and paprika if desired
Method
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Cook peeled and diced potatoes in large pot of boiling water until fork penetrates easily.
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Drain potatoes.
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Return drained potatoes to cooking pot and add cream cheese, sour cream, butter and salt.
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Mash or use ricer to combine ingredients.
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Scoop into buttered oven-proof casserole dish.
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Sprinkle chives, paprika and cheese on top.
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Cover with a piece of parchment paper then foil or plastic wrap and refrigerate overnight.
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Bake at 350F for approximately 45 minutes until warmed through and slightly brown on top.