Creamy Potato Casserole
|Potatoes||8 Medium, peeled and cut into 1 inch cubes|
|Water||1⁄3 Cup (5.33 tbs)|
|Cream cheese||6 Ounce, softened (2 packages, 3 ounce each)|
|Commercial sour cream||8 Ounce (1 carton)|
|Chopped chives||1⁄4 Cup (4 tbs)|
|Garlic salt||1⁄4 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Fresh parsley sprigs||3|
Place potatoes in a 2-quart glass bowl.
Add water, and cover with heavy-duty plastic wrap.
Microwave at HIGH for 12 to 14 minutes or until potatoes are tender, stirring after 6 minutes.
Drain potatoes, and mash.
Beat cream cheese with an electric mixer until smooth.
Add potatoes and the next 4 ingredients; beat just until combined.
Place butter in a shallow 1 3/4-quart casserole.
Microwave at HIGH for 1 minute or until melted.
Add potato mixture, stirring until well combined.
Sprinkle with paprika.
Cover casserole with heavy-duty plastic wrap, and microwave at HIGH for 3 to 4 minutes, giving dish a half-turn after 1 1/2 minutes.
Reduce heat to MEDIUM (50% power), and microwave for 8 to 10 minutes or until thoroughly heated, giving dish a half-turn after 4 minutes.
Let stand 3 to 5 minutes.
Garnish with pars ley.