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    Mashed Potato, Cheese and Chive Gratin


    Source of Recipe


    Bon Appétit December 2001

    List of Ingredients




    3 1/2 pounds russet potatoes, peeled, cut into 1-inch cubes
    1 8-ounce package cream cheese, room temperature
    1/2 cup sour cream
    1/2 cup whole milk
    3/4 cup chopped fresh chives (about 3 bunches)
    1 tablespoon chilled butter, cut into small pieces

    Recipe



    Butter 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.

 

 

 

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