• 5 lbs russet potatoes
• 2 tsp salt, divided
• 3 Tbsp butter, softened
• 3/4 cup half & half, divided
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/8 tsp ground nutmeg
• 1/2 tsp freshly ground black pepper
• 2 cups shredded sharp white cheddar cheese, divided
• 1 (6.5-oz) container spreadable garlic-herb cheese
• 1 Tbsp chives, chopped

Peel and cube the potatoes. Cover the potatoes with cold water, and season the water with 1 tsp salt.

Bring to a boil. Cook until fork-tender, about 12-15 minutes. Drain well.

Return to the pot, and roughly mash using a potato masher or fork.

With a hand mixer whip in 1/2 cup half & half, 1 tsp salt, ½ tsp onion powder, ¼ tsp garlic powder, 1/8 tsp nutmeg and ½ tsp ground black pepper.

Whip for approximately 2-3 minutes until creamy and combined. Add additional half & half as needed.

By hand, stir in 1 1/2 cups shredded sharp white cheddar cheese, the garlic-herb cheese spread, and 1 Tbsp of chopped chives. Stir until fully combined.

Use 1 Tbsp of butter to butter the sides and bottom of an 8 x 12 inch baking dish.

Spread the potatoes into the dish, and top with the remaining shredded sharp white cheddar cheese.

Cover with plastic wrap and refrigerate for several hours or overnight.

Remove from the refrigerator at least 30 minutes before baking.

Preheat the oven to 350°F. Dot the top with the remaining 2 Tbsp of butter, then place into the preheated oven. Bake for 40 minutes or until golden. Serve hot.

by Pak101.com (few years ago!) / 807 views