Ingredients
- 2kg Vivaldi potatoes, peeled, halved
- 80g butter, softened
- 250g cream cheese, softened
- 1 cup milk
- 1/4 cup fresh chives, chopped
- 1/2 cup gruyere cheese, grated
Directions
- Step 1
Grease an 8-cup-capacity ceramic baking dish. Preheat oven to 200C/ 180C fan-forced.
- Step 2
Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 20 minutes or until tender. Drain. Return potato to pan. Toss over low heat for 1 to 2 minutes or until any excess water has evaporated.
- Step 3
Using a potato masher, mash potato until smooth. Add butter and cream cheese. Mash to combine. Gradually stir in milk. Add chives. Season with salt and pepper. Stir to combine.
- Step 4
Spoon potato into prepared baking dish. Top with cheese. Bake for 30 minutes or until golden and top is crisp. Serve.
Serving size: 8
Recipe courtesy of taste.com.au