In large pot of boiling salted water, cover and cook potatoes until tender, about 20 minutes. Drain and return to pot. Add 1/3 cup of the chives, the milk, cream cheese, butter, egg, salt and pepper. Mash together until smooth.
Spoon into greased 8 inch square baking dish. Sprinkle with Cheddar cheese and remaining chives. (Make-ahead: Let cool for 30 minutes; refrigerate until cool. Cover and refrigerate for up to 24 hours. Uncover. Increase baking time to 55 minutes).
Bake in 375F oven until browned and knife inserted in centre comes out hot, about 40 minutes.
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|Serving Size: 1 Serving (309g)|
|Recipe Makes: 8|
|Calories from Fat: 114 (34%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 62.7mg||19 %|
|Sodium 144.5mg||5 %|
|Potassium 1184.2mg||31 %|
|Total Carbohydrate 48.1g||14 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 42g|
|Protein 8.9g||13 %|
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Calories per serving: 335
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