Ingredients
5 pounds red potatoes (about 20 medium), peeled and quartered 1 carton (8 ounces) spreadable chive and onion cream cheese 1 cup sour cream1/2 cup butter, softened3/4 teaspoon salt 1/4 teaspoon pepper 2 cups shredded cheddar cheese
Preparation
Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 25-30 minutes. Drain.
In a large bowl, beat cream cheese and sour cream until blended. Add potatoes; beat until light and fluffy. Beat in butter, salt and pepper. Sprinkle with cheese. Let stand, covered, until cheese is melted.
