Servings: Makes 10–12 servings
Position a rack in the center of the oven and preheat to 350°F. Butter a 13x9 baking dish.
Place the potatoes in a large saucepan and add enough lightly salted water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer until the potatoes are tender, about 15 minutes. Drain and return to the pot.
Mash the potatoes until chunky with a hand-help electric mixer. Add the cream cheese, 3/4 cup of cheddar cheese, milk, butter, salt and pepper to taset and mix until smooth. Stir in the chives. Spread evenly in the baking dish and top with the remaining 3/4 cup of cheddar.
Bake until the cheese is melted and the casserole is heated through, about 30 minutes. Serve hot.
(The casserole can be prepared, without the cheese topping, up to 1 day ahead, covered, and refrigerated. If chilled, add the cheese topping and bake until heated through, about 45 minutes.)
Published on January 01, 2006