5 pounds red potatoes (about 20 medium), peeled and quartered
1 carton (8 ounces) spreadable chive and onion cream cheese
1 cup (8 ounces) sour cream
1/2 cup butter, softened
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese
1Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 25-30 minutes or until tender. Drain.
2In a large bowl, beat cream cheese and sour cream until blended. Add potatoes; beat until light and fluffy. Beat in butter, salt and pepper. Sprinkle with cheese. Let stand, covered, until cheese is melted.
Prep: 25 min. Cook: 30 min.
Makes 12 servings (3/4 cup each)