Creamy Potluck Potatoes from BHG
3 pounds potatoes, peeled and cut up (about 6 cups)
1 10 3/4-ounce can reduced-sodium condensed cream of chicken soup
1/2 cup dairy sour cream
1 3-ounce package cream cheese, softened
2 tablespoons butter or margarine, melted
3/4 cup shredded cheddar cheese (3 ounces)
1/4 cup sliced green onions (2)
1/4 cup milk
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
1. In a large saucepan cook potatoes, covered, in enough boiling salted water to cover for 10 to 12 minutes or until tender. Drain; rinse with cold water. Drain again.
2. Meahwhile, in a large bowl stir together the soup, sour cream, cream cheese, and butter. Stir in 1/4 cup of the shredded cheese, 3 tablespoons of the green onions, the milk, garlic salt, and pepper. Stir in the cooked potatoes. Transfer mixture to a 2-quart rectangular baking dish.
3. Bake in a 350 degree F oven for 25 to 30 minutes or until heated through. Sprinkle with the remaining 1/2 cup shredded cheese. Let stand about 5 minutes or until cheese melts. Sprinkle with the remaining 1 tablespoon green onions. Makes 10 servings.
Review: These were really good. I did not add the green onions and added some extra cheese. I think for texture next time I will leave the skin on the potatoes. Overall a good recipe.