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Salads & sides

Cream-Cheesy Smashed Potatoes with Ham

photo by:kraft
Add a sprinkle of shredded Colby and Monterey Jack cheese on top of these Cream-Cheesy Smashed Potatoes with Ham for even more cheesy goodness.
time
prep:
20 min
total:
40 min
servings
total:
10 servings, 1/2 cup each

What You Need

2
lb.  baking potatoes (about 6), peeled, quartered
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1/2
cup  milk
4
slices  OSCAR MAYER Baked Cooked Ham, chopped
1
tsp.  dried oregano leaves
1/2
cup  KRAFT Shredded Colby & Monterey Jack Cheeses

Make It

COOK potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain.

RETURN potatoes to pan; mash lightly with cream cheese and milk. Stir in ham and oregano. Spoon into serving bowl.

TOP with cheese.

Kraft Kitchens Tips

Make Ahead
Prepare as directed, reserving the shredded cheese for later use. Spoon into 1-1/2-qt. casserole sprayed with cooking spray. Refrigerate up to 24 hours. When ready to serve, bake (uncovered) in 350°F oven 1 hour or until heated through. Top with shredded cheese.
Purchasing Potatoes
Look for firm, smooth, well-shaped potatoes that are free of wrinkles, cracks and blemishes. Avoid any with green-tinged skins or sprouting "eyes" or buds.
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