Ingredients
10 potatoes (3 1/2lb)
1/2 lb cream cheese
1/4 cup butter
1 cup chopped green onions
1 cup sour cream
1/2 cup minced fresh parsley
pinch dried marjoram, salt, pepper
1/2 cup coarse fresh bread crumbs
Preparation
In large pot boiling water cook potatoes until tender but not mushy. Drain and let cool slightly; peel. Mash until smooth; blend in cream cheese and butter until melted. Mix in onions, sour cream, parsley, marjoram, and salt and pepper to taste Transfer to 8 inch 2l baking dish; smooth top. Sprinkle with bread crumbs. Can be refrigerated up to 2 days before baking. Bake 400 d for 20 minutes or until heated through and top is lightly golden.
