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.
What You Need
Original recipe yields 10 servings
2 lb. baking potato es (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
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Let's 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.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.