Herbed Mashed Potatoe Bake

I got this one from best resource, Paula Deens magazine.  Another of the successful dishes mom and I tried on their 2012 visit.  This is nice because you don't peel the potatoes - you get all the good-for-you stuff in the peelings.


Serves: 6-8

1 (5 lb.) bag Yukon gold potatoes, cut into 1-inch cubes
1 (8 oz.) package cream cheese (I used neuftchatel), softened
1/2 c. butter, softened
3 Tblsp. minced fresh chives (I used 1 1/2 Tblsp. dried)
2 Tblsp. minced fresh dill (I used 1 Tblsp. dried)
1 tsp. salt (or more to taste)
1/2 tsp. black pepper
1 c. sour cream (I used light)

Preheat oven to 350 degrees.  Spray a 13x9 inch baking dish with cooking spray.
In a large Dutch oven, add potatoes and enough water to cover.  Bring to a boil over medium-high heat; reduce heat, and simmer for 10 minutes or until potatoes and render.  Drain well.
Add cream cheese and butter to hot potatoes.  Let stand, uncovered, for 10 minutes.  Add chives, dill, salt, and pepper.  Using a potato masher, mash potatoes to desired consistency.  Stir in sour cream.  Spoon mixture into prepared pan.
Bake for 30 to 40 minutes or until potatoes are lightly browned.