Description

This is a healthier version of the Company Potatoes that were popular in the 1950's. Instead of frozen hash browns and canned condensed soups, this one is made with fresh potatoes, cream cheese, sour cream, butter and cheese.

Ingredients

• 2 ½ lb. russet potatoes, scrubbed and sliced into 1/4-inch cubes
• 8 oz. package cream cheese, at room temperature
• ½ c. unsalted butter, melted, plus more butter to grease the pan
• 1 c. sour cream
• ¼ - ½ c. whole milk
• Kosher salt, to taste
• freshly ground black pepper, to taste
• 2 ½ c. freshly grated sharp Cheddar cheese (8 oz.)
• chopped fresh parsley, for garnish, optional

Steps

1. Preheat oven to 325 degrees. Generously grease a 9 x 13 inch baking dish with butter.
2. Place potatoes in a large heavy-bottomed pot; cover with cold water. Cook over high heat; bring to a boil; reduce heat; allow potatoes to simmer until just starting to soften, about 10 minutes. Drain; set aside.
3. Combine cream cheese, melted butter and sour cream in a large bowl; stir to combine. Add just enough milk so that the mixture is creamy, but not soupy. Season mixture with salt and pepper, to taste. Add potatoes to bowl; stir gently to combine.