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Pyramid Potatoes
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| 6 large | all purpose potatoes |
| 1/2 cup | milk |
| 1/2 cup | butter |
| 1 package | cream cheese, 8 oz, softened |
| 1 cup | dairy sour cream |
| Salt and pepper to taste | |
| 1 clove | garlic, minced |
| 1/4 cup | thinly sliced green onions |
| 1 cup | shredded sharp cheddar cheese, (4 ounces) |
Peel and cube potatoes. In a 4 quart dutch oven, cook potatoes in a small amount of boiling salted water, covered, for 20 to 25 minutes or until tender. Drain and cool. Place in a large bowl. Beat with an electric mixer on low speed. Add milk and butter, beat until fluffy.
Preheat the oven to 350 degrees. Beat cream cheese, sour cream, salt, pepper, and garlic into potato mixture. Stir in onion. Transfer to a 2 quart baking dish. Top with cheddar cheese. Bake about 30 minutes or until bubbly.
I prepare this dish the night or day before and add cheddar cheese just before baking. A great do ahead dish.
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