mashed potato, cheese, and chive gratin
Bon Appétit | December 2001
Makes 6 servings.
Too Busy To Cook?
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
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.
Epicurious.com © CondéNet, Inc. All rights reserved.
Makes 6 servings.
Too Busy To Cook?
Bon Appétit | December 2001
Makes 6 servings.
Too Busy To Cook?
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
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.
Epicurious.com © CondéNet, Inc. All rights reserved.
Makes 6 servings.
Too Busy To Cook?