Recipe information
Yield
Serves 6 to 8
Ingredients
6 russet (baking) potatoes (about 3 pounds)
two 4-ounce containers of whipped cream cheese with chives
1/4 cup sour cream
1/2 stick (1/4 cup) unsalted butter, melted
2 large eggs, beaten lightly
Preparation
Step 1
Preheat oven to 400°F. and lightly grease a 2-quart soufflé or baking dish.
Step 2
Peel potatoes and quarter. In a large saucepan cover potatoes with salted cold water by 1-inch and simmer until tender, about 20 minutes. Drain potatoes and while still warm force through a ricer or medium disk of a food mill into a bowl. Beat in remaining ingredients with salt and pepper to taste until combined well.
Step 3
Transfer potato mixture to prepared dish and bake 40 to 45 minutes, or until top is pale golden.
