TARRAGON POTATO CASSEROLE

This recipe can be made with reduced fat ingredients in order to cut down on the amount of fat it contains, and I have used non-fat sour cream in it as a means of reducing more fat and calories.  But sometimes you just have to go for it!  I love tarragon and grow it year round in my garden here in California, so this is a favorite casserole of mine for pot lucks and holiday dinners.  However, I only mash half the potatoes, leaving the other half in chunks so there are bites of potato mixed in with the mashed potato.

TARRAGON POTATO CASSEROLE

1 – 5 pound bag Yukon gold potatoes, peeled and cut into one inch pieces

1 –  8 oz package extra sharp Cheddar cheese, shredded

1 – 8 oz package cream cheese, softened

1 cup sour cream

3/4 cup buttermilk

1/4 cup butter

2 tablespoons minced fresh chives

Preheat oven to 350 degrees F.  Spray a 3 quart baking dish with nonstick cooking spray.  In a large Dutch oven, combine potatoes and water to cover.  Bring to a boil over medium high heat; reduce heat and simmer for 10 minutes or until potatoes are tender.  Drain well, and return potatoes to the pot.  Add Cheddar and remaining 7 ingredients to potatoes.  Using a potato masher, mash potatoes to desired consistency.  Spoon mixture into prepared baking dish.  Bake 30 to 40 minutes or until golden brown.

1 tablespoon minced fresh tarragon

1-1/2 teaspoons salt