I made this recipe for the first time last week. I expected it to be good and it was. If you’re only feeding 2 to 4 people, I’d probably cut it in half. The full recipe makes a lot.
I got this recipe from Cooking with Paula Deen Magazine, September/October 2012.
- 1 (5-pound) bag Yukon gold potatoes, cut into 1-inch chunks (with skin)
- 1 (8-ounce) package cream cheese, softened
- ½ cup butter, softened
- 3 tablespoons minced fresh chives (I used green onions)
- 2 tablespoons minced fresh dill (I used 1 teaspoon dried)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup sour cream
Preheat oven to 350 degrees. Spray a 13×9 inch baking dish with nonstick cooking spray.
In a large Dutch oven, add potatoes and enough water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer for 10 minutes or until potatoes are tender. Drain well.
Add cream cheese and butter to hot potatoes. Let potato mixture stand, uncovered, 10 minutes. Add chives, dill, salt and pepper. Using a potato masher, mash potatoes to desired consistency. Stir in sour cream. Spoon mixture into prepared pan.
Bake for 30 to 40 minutes until potatoes are lightly browned.
- I used Yukon Gold but any potato would taste good.
- My Dutch oven barely held all the potatoes and boiled over when the potatoes reached a boil. Once I turned the heat down it was okay. Definitely took longer than 10 minutes, though.
- I tried mashing the potatoes in the 9×13 dish with a fork (don’t have a potato masher). That did not go well. I ended up dumping the potatoes into a very large bowl and used my hand held mixer but it was too much potato for the mixer. I got it done but it wasn’t pleasant. There were some chunks of potato that didn’t get mashed which was okay because I don’t think these potatoes are supposed to be perfectly smooth like mashed potatoes. We didn’t mind the bits of chunky potato.
- Next time I’ll make a half batch of potatoes or I’ll split the potatoes between two Dutch ovens and then mash half at a time with my Kitchen-Aid mixer.