Chive/Neufchatel Mashed Potato Casserole

This simple side dish has been a go-to recipe in my family for the past forty years and has never failed to deliver. Versatile? You bet. It works equally well with a Thanksgiving turkey, Christmas leg of lamb, boring Sunday baked chicken, mid-week broiled fish, weekend barbecue with friends, or potluck dinner when you’re unsure of what dish might fit in. It can accentuate a great main course or salvage a so-so one. Finally, although leftovers are rarely a problem with this dish, formed into patties and sauteed it makes excellent potato pancakes the following day.

ingredients

2 pounds (approximately 6 medium-sized) russet or Yukon Gold potatoes, peeled
3 medium garlic cloves, finely minced or pressed
2 tablespoons butter
8 ounces Neufchatel cheese
1/2 -1 teaspoon salt, to taste
4-6 tablespoons milk
4 tablespoons chopped fresh chives, 1 tablespoon of which is reserved for topping
(optional) 1 tablespoon breadcrumbs
A small pinch of paprika

preparation

1. In a large saucepan, boil potatoes in water, to cover, on medium-high heat until very tender, approximately 30 minutes.
2. Drain potatoes thoroughly, without rinsing, and return to the saucepan. While the potatoes are still warm, add butter, garlic, cheese, 4 tablespoons milk, and salt. Mash the potato mixture until smooth. Depending on the moisture content of your potatoes, and if necessary, continue to add milk, 1 tablespoon at a time, until a somewhat stiffer consistency than you normally prefer is achieved. Add 3 tablespoons chopped chives and mix.
3. Spoon potato mixture into a buttered casserole dish and sprinkle lightly with the remaining 1 tablespoon chives, breadcrumbs (optional), and paprika. This dish can be assembled several hours ahead and refrigerated until ready for baking.
4. Bake at 350 degrees for 30 minutes or until lightly browned on top. Serves 6-8 as a side dish.

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