Creamy Cheese Potatoes

“Basically, a baked potatoes with sour cream and chives, done casserole style.” – April Ferre

Creamy Cheese Potatoes

Course: Side Dishes – Potatoes


  • 1 1/4 Cup Milk
  • 1 8-Ounce Package Cream Cheese Softened
  • 2 Green Onions Chopped
  • 1/2 Onion Chopped
  • 1/4 Teaspoon Salt
  • 4 Cups (4 Medium) Potatoes, Cubed & Cooked
  • Paprika


  • In medium saucepan, over low heat, blend milk into cream cheese. If necessary, beat smooth with rotary beater. Stir in chives, onion and salt.
  • Add cubed potato; stir carefully to coat. Turn potato-cheese mixture into a 1 1/2-quart casserole dish. Sprinkle with paprika.
  • Bake in moderate oven (350 degrees) for 30 minutes, or cook in saucepan over low heat until heated through. Serve immediately. Makes 5 to 6 servings.

Recipe – Calla Ferre