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Salads & sides

Creamy Parsley Smashed Potatoes

photo by:kraft
Made with mild cheeses and fresh parsley, these creamy, subtly flavored smashed potatoes are the ideal side dish to complement any main.
20 min
40 min
12 servings, 1/2 cup each

What You Need

lb.  baking potatoes (about 6), peeled, quartered
 bay leaves
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
cup  milk
cup  chopped fresh parsley
cup  KRAFT Shredded Monterey Jack Cheese

Make It

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

RETURN potatoes to pan; discard bay leaves. Mash potatoes lightly with cream cheese and milk. Add parsley; mash just until blended. 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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