Make entertaining a little easier by preparing this dish for a gathering a day ahead, then pop it into the oven to reheat while dinner cooks. (From the "Harvest Thanksgiving" menu in the October 2005 issue of Canadian Living Magazine.)
- Portion size 10 servings
- Credits : Canadian Living Magazine: October 2005
Ingredients
Method
In large pot of boiling salted water, cover and cook potatoes until tender, about 20 minutes. Drain and return to pot. Add 1/3 cup (75 mL) of the chives, the milk, cream cheese, butter, egg, salt and pepper; mash together until smooth.
Spoon into greased 8-inch (2 L) square glass baking dish. Sprinkle with Cheddar cheese and remaining chives. (Make-ahead: Let cool for 30 minutes; refrigerate until cool. Cover and refrigerate for up to 24 hours. Uncover. Increase baking time to 55 minutes.)
Bake in 375°F (190°C) oven until browned and knife inserted in centre comes out hot, about 40 minutes.
Nutritional facts <b>Per each of 10 servings:</b> about
- Sodium 488 mg
- Protein 5 g
- Calories 190.0
- Total fat 8 g
- Cholesterol 45 mg
- Saturated fat 5 g
- Total carbohydrate 24 g
%RDI
- Iron 5.0
- Folate 7.0
- Calcium 6.0
- Vitamin A 11.0
- Vitamin C 17.0
