Creamy Mashed Potato Bake - WSFA.com: News Weather and Sports for Montgomery, AL.

Creamy Mashed Potato Bake

  • 3½ pounds russet potatoes, peeled, cut into 1-inch cubes
  • 1 8-ounce package cream cheese, room temperature
  • ½ cup sour cream
  • ½ cup whole milk
  • ¾ cup chopped fresh chives (about 3 bunches)
  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • 1 tablespoon chilled butter, cut into small pieces
  • ½ cup parmesan cheese

Grease 6- to 8-cup ovenproof baker. Boil potatoes in salted water until tender, 15 minutes. Drain potatoes and mash with cream cheese.  Add sour cream, milk, chives, salt, and pepper.  Transfer potatoes into prepared dish; dot with chilled butter. Sprinkle with parmesan.  (Can be made 2 hours ahead; let stand at room temperature.)

Bake potatoes at 350°F until brown on top, about 35 minutes.

  • Mark Leslie Recipes

  • Friday, May 17 2013 12:05 PM EDT2013-05-17 16:05:07 GMT
    In Italian, the word "gelato" means "frozen" more than it means "ice cream." So, for as much as we have heard that gelato is the Italian equivalent of ice cream, this "gelato" is really a frozen mousse
    In Italian, the word "gelato" means "frozen" more than it means "ice cream." So, for as much as we have heard that gelato is the Italian equivalent of ice cream, this "gelato" is really a frozen mousse of a dessert. Quick and easy, with no ice cream maker needed, this dessert may be served as a chilled mousse or frozen completely as a "gelato."

  • Friday, May 10 2013 3:36 PM EDT2013-05-10 19:36:28 GMT
    Celebrate warm weather with nature's sweet berries. Simply served with a light dusting of powdered sugar, this dessert is not a sugar overload, because it relies on the natural sweetness of in-season berries.
    Celebrate warm weather with nature's sweet berries. Simply served with a light dusting of powdered sugar, this dessert is not a sugar overload, because it relies on the natural sweetness of in-season berries.

  • Friday, May 3 2013 4:20 PM EDT2013-05-03 20:20:03 GMT
    Here is smoky and slightly spicy twist on fried catfish. Instead of coating the catfish in a thick beer batter, I marinate the raw pieces in beer before seasoning them and lightly dredging them in flour
    Here is smoky and slightly spicy twist on fried catfish. Instead of coating the catfish in a thick beer batter, I marinate the raw pieces in beer before seasoning them and lightly dredging them in flour
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