4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1/2 cup milk
1/2 cup chopped fresh parsley
1/2 cup KRAFT Shredded Monterey Jack Cheese
Add To Shopping List
Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 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.