Buttery Mashed Potato Pie with Herb and Garlic Cream Cheese
Buttery Mashed Potato Pie is a wonderful combination of potatoes, cream cheese, and buttermilk. It's a delicious side dish to any meal. And these buttery mashed potatoes are conveniently baked in the shape of a sliceable pie – a new spin on an old favorite.
- 3 lb medium red potatoes peeled
- 7 oz (or 1.25 packages) of herb and garlic cream cheese such as Boursin
- 3/4 cup whole buttermilk
- 4 tbsp softened butter
- 1/3 cup fresh chives chopped (more for garnish)
- 1 tsp salt
- 1/4 tsp freshly ground pepper
Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
Preheat oven to 400 degrees F. Mash peeled potatoes in a large bowl with a potato masher until smooth. Lightly fold cream cheese and 3 tablespoons of butter. Stir in 3/4 cup of buttermilk stirring just until fluffy, but do not overmix. Add chopped chives.
Spoon the mashed potato mixture into a lightly greased 3-quart baking dish (we used our trusty cast iron pan). Dot top of potatoes with remaining 1 tablespoon butter and cover with aluminum foil.
Bake, covered, at 400 degrees F for 30 minutes. Uncover and bake 15-20 more minutes or until thoroughly heated. Sprinkle with additional chives before serving.
Calories: 215kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 380mg | Potassium: 674mg | Fiber: 2g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 12.5mg | Calcium: 56mg | Iron: 1.1mg