Recipe(tried): Cheesy Potatoes for Natalie

Dear Natalie,

This recipe is not the one with Velveeta cheese in it, but these potatoes are to die for! I have made them over and over again, and people can't seem to get enough of them. You may give it a try sometime for variety.

CHEESY POTATOES

5 medium potatoes peeled and diced (or substitute 6 servings of instant potatoes made according to directions)
water
1 teaspoon salt
1 (3-ounce) package cream cheese
1/2 cup sour cream
1/4 teaspoon garlic salt
white pepper
2 tablespoons chopped chives
2 tablespoons butter
1/2 cup diced baked ham
paprika

Place potatoes in large saucepan; cover with cold water. Add salt; bring to boil. Cover; reduce heat to low. Cook 20 to 25 minutes or until tender; drain well.

Combine potatoes, cream cheese, sour cream, garlic salt and pepper in mixing bowl; beat with electric mixer until smooth and fluffy. Stir in chives. Place in 1 1/2 quart lightly greased casserole.

Melt butter in small saucepan. Add ham; saute until lightly browned. Scatter ham over potato casserole; drizzle with butter from saucepan. Sprinkle lightly with paprika.

Bake at 350 degrees F 30 minutes or until lightly browned and heated through.