Ingredients

Serves 6 to 8

　　6 russet (baking) potatoes (about 3 pounds)

　　two 4-ounce containers of whipped cream cheese with chives

　　1/4 cup sour cream

　　1/2 stick (1/4 cup) unsalted butter, melted

　　2 large eggs, beaten lightly

　　

Step 1

Preheat oven to 400°F. and lightly grease a 2-quart soufflé or baking dish.

　　

Step 2

Peel potatoes and quarter. In a large saucepan cover potatoes with salted cold water by 1-inch and simmer until tender, about 20 minutes. Drain potatoes and while still warm force through a ricer or medium disk of a food mill into a bowl. Beat in remaining ingredients with salt and pepper to taste until combined well.

　　

Step 3

Transfer potato mixture to prepared dish and bake 40 to 45 minutes, or until top is pale golden.