Mashed Potatoes with Cream Cheese

ingredients

6 to 8 potatoes
• salt and pepper to taste
1/4 cup butter
milk as needed
1 package (3 oz.) cream cheese, softened
1 egg, lightly beaten
2 Tablespoons chopped green onions (white portion only)

directions

Peel and cut potatoes into quarters and cook in boiling, lightly salted water until done. Drain well. Mash with old-fashioned masher, seasoning with salt and pepper adding the butter and just enough milk to make them fluffy. Add the softened cream cheese, egg and chopped onion, mashing until cheese is incorporated and ingredients are blended together. Spoon into a greased casserole or au gratin dish, (optional, you can top it with 1 can of fried onions — we never do) Bake in a 350 degrees oven for a 30 minutes or until heated through. Potatoes can be made ahead as much as 1 to 3 days but do not top with fried onions until read to bake. Prepare potatoes, cover and refrigerate. When ready to bake, bring to room temperature.

Source: Bunco Recipe