• 2 1/2 lb potatoes - scrubbed and cut into 1/4“ cubes
• 8 oz. cream cheese - room temp
• 3 garlic cloves - minced
• 1/2 cup butter
• 1 cup sour cream
• 1/4 - 1/2 cup milk
• 8 oz. grated sharp cheddar
• chopped parsley - garnish

1. Heat oven to 325 deg.
2. Put potatoes in pot with cold water. Heat on high until boiling, lower heat and simmer until start to soften, about 10 min.
3. Combine cream cheese, melted butter, and sour cream in medium bowl. Add enough milk so creamy, not soupy. Season with S&P, add potatoes and toss.
4. Grease 9×13 baking pan. Add 1/2 potatoes followed by 1/2 cheese. Repeat.
5. Bake until bubbling around edges and melted across the top, 30-35 min. Sprinkle parsley as garnish.

Serves: 6     Total cooking time: 55 min.
Source: NYT cooking app