Hot Potato Salad

For the casserole:
2 lbs. baby red potatoes, quartered
1 1/2 pkgs. cream cheese, softened (12 oz. total)
2/3 c. buttermilk
1 c. cheddar, shredded
2 T. green onions, chopped
1 T. parsley, chopped
1 T. dill, minced
1/8 t. cayenne pepper

For the topping:
1/2 c. fresh bread crumbs
1/4 c. parmesan cheese, grated
1 T. parsley, chopped
1/4 t. paprika

Directions:
Preheat oven to 425; coat a 2 qt. casserole dish with nonstick spray.
Boil potatoes in a large pot of salted water over high heat until fork tender, 12-15 minutes; drain and set aside.
Combine cream cheese and buttermilk in a large bowl until blended. Stir in cheddar, green onions, 1 T. parley, dill and cayenne; season with salt and pepper to taste.
Stir in hot potatoes into cream cheese mixture until coated; transfer to prepared baking dish.
Combine bread crumbs, parmesan, 1 T. parsley, and paprika in a small bowl. Season with salt and pepper. Sprinkle topping over potato salad.
Bake until potatoes are completely soft and topping is golden brown, 20-25 minutes.

Makes 6 servings. Total time 1 hour.

Verdict:
Oh, have mercy. This is rich and flavorful and oh so yummy. I loved this and so did Blake. I do have to say that it does make a lot of food. We ate ours as a side dish along with hamburger patties.