Cheese and Chive Potatoes
4 cups cubed potatoes
1 teaspoon salt
1 cup milk
1 (8-ounce) package cream cheese, softened
1 tablespoon chopped chives, fresh or frozen
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon instant dried minced onion
fresh or frozen chopped chives for garnish(optional)
Cook potatoes with 1 teaspoon salt in boiling water to cover 15
minutes or until tender; drain. Place cooked potatoes in a shallow,
greased 2-quart casserole. Heat milk and cream cheese in a medium
saucepan, stirring until cheese is melted.
Add chives, salt, pepper, and dried onion; pour over potatoes.
Bake, uncovered, at 350° for 30 minutes.
Sprinkle with paprika and more chives, if desired.
Cheese and chives potato casserole serves 4 to 6.