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Categories:Viewed: 58 - Published at: 8 years ago
Ingredients
- 3 1/2 lbs russet potatoes
- 8 ounces cream cheese, room temperature
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 tablespoon butter, chilled
- 3/4 cup fresh chives, chopped (about 3 bunches)
- 1 tablespoon butter, chilled, cut into small pieces
Method
- Butter a 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.
