8 large Yukon gold potatoes (4 lbs), peeled & cut into chunks
8 oz cream cheese, at room temp, cut into pieces
2 Tbsp butter, plus extra to butter baking dish
1 1/3 cups milk
1 Tbsp salt
4 oz sharp cheddar, shredded
2 Tbsp chopped chives
*Preheat oven to 350. Place potatoes in large pot with water to cover. Cook over medium heat until tender, about 15 minutes. Drain and mash.
*Stir in cream cheese, butter, milk, salt, & pepper. Fold in cheddar cheese, reserving 1/4 cup. Fold in chives.
*Butter 2-quart casserole and fill with potato mixture. Top with remaining cheese.
*Bake 20-25 minutes, or until hot and cheese is melted.
*Makes 10-12 servings
from Amber's kitchen