10 medium russet potatoes
250 g cream cheese 1/2 lb
50 ml butter 1/4 cup
250 ml green onions, chopped 1 cup
250 ml sour cream 1 cup
125 ml fresh parsley, minced 1/2 cup
pinch dried marjoram pinch
salt & pepper to taste
125 ml coarse fresh bread crumbs 1/2 cup
In large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy. Drain and let cool slightly.
Mash potatoes until smooth. Blend in cream cheese and butter until melted. Mix in onions, sour cream, parsley, marjoram, salt and pepper.
Transfer to 8 inch (2 L) baking dish. Smooth top. Sprinkle with crumbs (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.)
Bake at 400 F (200 C) oven for about 20 minutes or until heated through and top is lightly golden.
Serves 8