Buttery Mashed Potato Pie with Herb and Garlic Cream Cheese

A magnificent blend of potatoes, cream cheddar, and buttermilk makes this garlic and herb crushed potato pie a tasty side dish to any dinner. Also, these rich pureed potatoes are helpfully prepared in the state of a sliceable pie – a different take on an old top choice. These pureed potatoes are so rich. What's more, is there any good reason why they wouldn't be? We're utilizing cream cheddar and spread here, all things considered. Furthermore, any cream cheddar, yet garlic and herb cream cheddar! So great! 

I utilized this pie server to cut and serve this pounded potato pie. The beneficial thing about this apparatus is that it is serrated on the two sides, which makes it simple to cut any pie, not simply this crushed potato pie. All you have to makes this pounded potato pie is a solid metal container, potatoes, cream cheddar with garlic and herbs, buttermilk, margarine and a few chives! Also, sprinkle a portion of those chives on top too! The consistency of this pounded potato pie is decent and rich and they present delightfully.

Ingredients

• 3 lb medium red potatoes peeled
• 7 oz (or 1.25 packages) of herb and garlic cream cheese such as Boursin
• 3/4 cup whole buttermilk
• 4 tbsp softened butter
• 1/3 cup fresh chives chopped (more for garnish)
• 1 tsp salt
• 1/4 tsp freshly ground pepper

Instructions

1. Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. Preheat oven to 400 degrees F. Mash peeled potatoes in a large bowl with a potato masher until smooth. Lightly fold cream cheese and 3 tablespoons of butter. Stir in 3/4 cup of buttermilk stirring just until fluffy, but do not overmix. Add chopped chives.
3. Spoon the mashed potato mixture into a lightly greased 3-quart baking dish (we used our trusty cast iron pan). Dot top of potatoes with remaining 1 tablespoon butter and cover with aluminum foil.
4. Bake, covered, at 400 degrees F for 30 minutes. Uncover and bake 15-20 more minutes or until thoroughly heated. Sprinkle with additional chives before serving.

Adapted from HERE