The only thing better than mashed potatoes is mashed potatoes loaded with rich cream cheese, butter, garlic and melted cheese. This mashed potato casserole is all of that and easy to make, too. It’s the ideal side dish to round out a special meal.

This dish is fantastic as written, but try substituting orange-fleshed sweet potatoes for the Yukon golds for a whole different take. The rich cheese and butter beautifully complement the sweetness of yams, making it the ultimate pairing for glazed ham.

3 pounds Yukon gold potatoes
1 ½ teaspoons kosher salt, divided
Cooking spray
½ cup hot milk
4 ounces cream cheese, at room temperature
½ cup sliced scallions, divided
1 large egg, lightly beaten
3 tablespoons butter, cut into small pieces, at room temperature
3 garlic cloves, minced
½ cup shredded cheddar cheese

1. In a stockpot, cover the potatoes with water. Add 1 teaspoon of salt. Set the pot over medium-high heat and bring to a boil. Lower the heat to medium-low and let the potatoes simmer for about 20 minutes, until they are fork tender. Drain the potatoes in a colander in the sink. Return the potatoes to the pot.

2. Preheat the oven to 375° Fahrenheit and spray a 9-by-13-inch glass baking dish with cooking spray.

3. Add the milk, cream cheese, ¼ cup of the scallions, egg, butter, garlic and the remaining ½ teaspoon of salt to the potatoes. Mash the potatoes and all of the ingredients together until the potatoes are smooth and everything is fully combined.

4. Spread the mixture in the prepared baking dish and sprinkle the cheese and remaining scallions over the top.

5. Bake for about 40 minutes, until the top is bubbling and browned.

Copyright 2016 Cooktop Cove