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
- Cook peeled and diced potatoes in large pot of boiling water until fork penetrates easily.
- Drain potatoes.
- Return drained potatoes to cooking pot and add cream cheese, sour cream, butter and salt.
- Mash or use ricer to combine ingredients.
- Scoop into buttered oven-proof casserole dish.
- Sprinkle chives, paprika and cheese on top.
- Cover with a piece of parchment paper then foil or plastic wrap and refrigerate overnight.
- Bake at 350F for approximately 45 minutes until warmed through and slightly brown on top.
