Chive and Onion Potatoes plus a giveaway

Today’s recipe comes from the cookbook Make-Ahead Meals For Busy Moms by Jane Doiron.  I know that many of you that follow my blog fit into the “busy mom” category and I am pretty sure that the rest of you fit into the “busy” category.  So I was excited to check  this cookbook out .  There were lots of great recipes in the book, but I decided to give the Chive and Onion Potato Casserole a try.  I know that I am always looking for quick and easy side dishes that can be made from scratch instead of relying on a box or package of something or throwing some frozen veggies in the microwave.

This recipe doesn’t require a lot of ingredients.  However, one of the ingredients really caught my eye, a container of chive and onion cream cheese.  Mashed potatoes mix with chive and onion sour cream sounded delish.  Don’t know why I haven’t tried that before.  Now Jane’s recipe is suppose to be made ahead of time and then cooked in the oven before serving.  I didn’t have time for that the day I made it so I just served it immediately and sprinkled it with the cheese.

So not only was Jane nice enough to send me a copy of her cookbook, but she is going to send one of you a copy as well.  To enter the giveaway, head on over to this link and check out the table of content’s for Jane’s book.  Then come back here and leave a comment with which recipe you would want to try from Make Ahead Meals for Busy Moms.  You have until Sunday February 14 at midnight (MST) to enter.  The winner will be notified on Monday by email.

Chive and Onion Potato Casserole

  • 3 lbs. russet potatoes, peeled and sliced
  • 3/4 cup reduced fat chive and onion cream cheese (I used the whole 8 oz. container)
  • 2 Tbsp butter
  • 3 Tbsp milk (add more if need for desired consistency)
  • 1/4 tsp pepper
  • 1 cup cheddar cheese

A day ahead

  1. In a medium sauce pan, boil potatoes until tender (about 20-25 minutes).
  2. Drain potatoes and place in a large mixing bowl.  Add cream cheese, butter, pepper, and milk.
  3. Mix on medium speed (or with a potato masher) until smooth and well blended.  Add more milk if need for desired consistency.
  4. Pour mixture into a sprayed 8 x8 x 2 inch baking dish.  Top evenly with cheese.  Cover and refrigerate.

Cooking Directions

  1. Remove casserole from the refrigerator 30 minutes prior to baking.
  2. Bake uncovered in a 350 degree oven for 30-40 minutes.  Serves 5-6.

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