8 medium potatoes, peeled and cut into chunks 3/4 cup sour cream 1/2 cup cream cheese, softened 1 small onion, chopped small 1/2 tsp salt 1/4 tsp pepper 2 tbsp butter Crumb topping 3/4 cup breadcrumbs 1 1/2 tbsp butter melted Fresh chives, for garnish, if desired Make Recipe Instructions Preheat oven to 350F. Grease a 2 quart casserole dish. Add potatoes to a large pot and cover with cold salted water going about an inch above the potatoes. Bring to a boil. Reduce heat to medium low. Cook uncovered until potatoes are fork tender (about 15 to 20 minutes). Drain water. Mash potatoes. Add sour cream, cream cheese, salt, pepper and butter. Whip with a mixer until light and fluffy. Stir in onions. Spread into casserole dish. In a small bowl, combine bread crumbs and melted butter. Sprinkle on top of potatoes. Bake, uncovered, for 40 to 45 minutes, until breadcrumbs are golden brown. Sprinkle chives on top, if desired. Serve hot.

make this all of the time and use leftover rotisserie chicken breast. I use poppyseed dressing, as it is lighter than the mayo/cream/sugar dressing. The poppyseed dressing goes very well with the salad.