Herbed Potato Casserole

By á-2700

Paula Deen

Ingredients

• 1 (5 pound) bag Yukon gold potatoes, cut into 1-inch chunks
• 1 (8 oz) pkg. cream cheese, softened
• 1/2 cup butter, softened
• 3 Tbsp. minced fresh chives
• 2 Tbsp. minced fresh dill
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 cup sour cream

Preparation

Step 1

Preheat oven to 350. Spray a 13x9 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 mins. or until potatoes are tender. Drain well.

Add cream cheese and butter to hot potatoes. Let stand, uncovered, for 10 mins. 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 30-40 mins. or until potatoes are lightly browned.