Cheesy Potatoes

By KitchenGnome

Ingredients

• 2 1/2 pounds russet potatoes, scrubbed and cut into 1/4-inch cubes
• 1 (8-ounce) package cream cheese, at room temperature
• 1/2 cup unsalted butter, melted, plus more butter for the pan
• 1 cup sour cream
• 1/4 to 1/2 cup whole milk
• Kosher salt and ground black pepper, to taste
• 2 1/2 cups freshly grated sharp Cheddar cheese (about 8 ounces)
• Chopped fresh parsley, for garnish (optional)

Details

Servings 8
Adapted from cooking.nytimes.com

Preparation

Step 1

Heat oven to 325 degrees. Put potatoes in a large heavy-bottomed pot and cover with cold water. Set on stove over high heat and bring to a boil, then reduce heat and allow potatoes to simmer until they have just started to soften, about 10 minutes. Drain and set aside.

Combine cream cheese, melted butter and sour cream in a large bowl and stir to combine. Add enough milk so that the mixture is creamy but not soupy. Season mixture with salt and pepper to taste. Add potatoes to bowl and stir gently to combine. Add the cheddar cheese, stir to combine all ingredients.

Generously grease a 9-by-13-inch baking dish.

Bake until casserole is bubbling at the edges, about 30 to 35 minutes.