Lunch: Mashed Potato, Cheese, and Chive Gratin

I spend as much time as I can cooking," writes Brigette Lyons of Allendale, New Jersey, "and I'm equally comfortable feeding two or two hundred. I thoroughly enjoy giving sit-down meals, including an annual Christmas luncheon I do for about twenty guests.

Ingredients

3 1/2 pounds russet potatoes, peeled, cut into 1-inch cubes
1 8-ounce package cream cheese, room temperature
1/2 cup sour cream
1/2 cup whole milk
3/4 cup chopped fresh chives (about 3 bunches)
1 tablespoon chilled butter, cut into small pieces

Instructions

Butter 6- to 8-cup ovenproof dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. Drain potatoes; return to same pot. Add cream cheese and mash well. Mix in sour cream and milk, then chives. Season potatoes with salt and pepper. Spoon potatoes into prepared dish; dot with chilled butter. (Can be made 2 hours ahead; let stand at room temperature.)
Preheat oven to 375 °F. Bake potatoes until heated through and beginning to brown on top, about 30 minutes.

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