10 Yukon gold potatoes, (about 3-1/2 lb/1.75 kg), peeled and cut in chunks
1/2 cup (125 mL) chopped fresh chives or green onions
1/2 cup (125 mL) milk, heated
1/2 cup (125 mL) herbed cream cheese
2 tbsp (25 mL) butter
1 egg, lightly beaten
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/3 cup (75 mL) shredded old cheddar cheese
- In large pot of boiling salted water, cover and cook potatoes until tender, about 20 minutes. Drain and return to pot. Add 1/3 cup (75 mL) of the chives, the milk, cream cheese, butter, egg, salt and pepper; mash together until smooth.
- Spoon into greased 8-inch (2 L) square glass baking dish. Sprinkle with Cheddar cheese and remaining chives. (Make-ahead: Let cool for 30 minutes; refrigerate until cool. Cover and refrigerate for up to 24 hours. Uncover. Increase baking time to 55 minutes.)
- Bake in 375 degrees F (190 degrees C) oven until browned and knife inserted in centre comes out hot, about 40 minutes.