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Herbed Potato Casserole

potatoes

10 potatoes; about 3-1/2 pounds
1/2 pound cream cheese
1 cup sour cream
1 cup green onions; chopped
1/2 cup fresh parsley; minced
salt and pepper
pinch dried marjoram
1/2 cup coarse bread crumbs

In large pot of boiling water, cook potatoes until tender but not mushy, about 20 minutes. Drain; return pot briefly to heat to dry potatoes; let cool and peel. Mash until smooth; blend in cream cheese and butter until melted. Mix in sour cream, onions, parsley, salt and pepper to taste and marjoram. Transfer to 8- x 8-inch baking dish, smooth top and sprinkle with crumbs. Bake in 400 F oven for about 20 minutes or until light gold and heated through.

Contributor: Canadian Living Magazine (December, 1989)

Yield: 8 servings

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