Buttery Mashed Potato Pie with Herb and Garlic Cream Cheese

• Vegetarian
• Gluten free

• Produce

  • 1/3 cup Chives, Fresh
  • 3 lb Red potatoes, medium

• Baking & Spices

  • 1/4 tsp Pepper, freshly ground
  • 1 tsp Salt

• Dairy

  • 7 oz Boursin herb and garlic cream cheese, such as
  • 4 tbsp Butter
  • 3/4 cup Buttermilk, whole

Found on whatsinthepan.com

Ingredients

• 3 lb medium peeled red potatoes
• 7 oz or 1.25 packages of herb and garlic cream cheese (such as Boursin)
• 3/4 cup whole buttermilk
• 4 tbsp softened butter
• 1/3 cup fresh chives, chopped (more for garnish)
• 1 tsp salt
• 1/4 tsp freshly ground pepper

Directions

• Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Preheat oven to 400 degrees F. Mash peeled potatoes in a large bowl with a potato masher until smooth. Lightly fold cream cheese and 3 tablespoons of butter. Stir in 3/4 cup of buttermilk stirring just until fluffy, but do not overmix. Add chopped chives.
• Spoon the mashed potato mixture into a lightly greased 3-quart baking dish (we used our trusty cast iron pan). Dot top of potatoes with remaining 1 tablespoon butter and cover with aluminum foil.
• Bake, covered, at 400 degrees F for 30 minutes. Uncover and bake 15-20 more minutes or until thoroughly heated. Sprinkle with additional chives before serving.