CREAMY CHEESY POTATOES by NancyC
Makes a 9 x 13″ pan

3 pounds potatoes, peeled and cut into chunks
3 Tablespoons milk
3/4 teaspoon salt
1/2 teaspoon onion powder or garlic powder
1/4 teaspoon pepper
4 Tablespoons butter, divided
3/4 cup sour cream
4 ounces of cream cheese, softened
3 Tablespoons chopped fresh chives (or substitute 3 teaspoons dried chives)
3/4 to 1 cup crushed round buttery crackers
1 3/4 to 2 cups shredded Cheddar cheese, divided

In medium-size pot, cook peeled and cut potatoes in salted water until tender, then drain.

In large bowl, add potatoes, milk, salt, onion or garlic powder, pepper, and 2 Tablespoons of the butter; mash potatoes with these ingredients, then mix with a large spoon until blended. Add in the sour cream, cream cheese, and chives, mixing until mixture is creamy. Then fold in 1 cup of shredded Cheddar cheese and stir until evenly blended.

Pour or spoon mixture evenly into a greased 9 x 13″ baking pan. Combine the remaining 2 Tablespoons butter with the crushed cracker crumbs, then sprinkle over the potatoes. Bake, uncovered, at 350˚F for 30 minutes—top with the remaining 3/4 to 1 cup of shredded Cheddar cheese the last 10 minutes of baking. Remove from oven, let cool a few minutes, then serve.

Recipe from NancyC | nancy-c.com