To go with our Not-So-Sloppy Joes, I decided we should have some mashed potatoes. This recipe sounded good and easy, since it's baked. I used reduced-fat everything, though that probably didn't really help, but oh well. It was really good! Not too different from a standard creamy mashed potato, though. However, I really like that it can be made ahead of time and then baked later. For that reason, I will hang on to this recipe.
Mashed Potato, Cheese, and Chive Gratin
Bon Appetit, December 2001
These rich and creamy mashed potatoes (thanks to sour cream and cream cheese) can be prepared ahead of time.
3 1/2 pounds russet potatoes, peeled, cut into 1-inch cubes
1 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 Tbsp chilled butter, cut into small pieces
1. 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.)
2. Preheat oven to 375°F. Bake potatoes until heated through and beginning to brown on top, about 30 minutes.
Yield: 6 servings