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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.
20 min
40 min
10 servings, 1/2 cup each

What You Need

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