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Ingredients
- 6 russet (baking) potatoes (about 3 pounds)
- two 4-ounce containers of whipped cream cheese with chives
- 1/4 cup sour cream
- 1/2 stick (1/4 cup) unsalted butter, melted
- 2 large eggs, beaten lightly
Method
- Preheat oven to 400F.
- and lightly grease a 2-quart souffle or baking dish.
- Peel potatoes and quarter.
- In a large saucepan cover potatoes with salted cold water by 1-inch and simmer until tender, about 20 minutes.
- Drain potatoes and while still warm force through a ricer or medium disk of a food mill into a bowl.
- Beat in remaining ingredients with salt and pepper to taste until combined well.
- Transfer potato mixture to prepared dish and bake 40 to 45 minutes, or until top is pale golden.
