Preparation

Step 1 out of 5

In a large pot of boiling salted water (ensure that the potatoes are just covered), cook potatoes until tender (no need to peel or chop!), about 12 to 15 minutes. Drain.

Step 2 out of 5

Add broth, milk, cream cheese, salt, garlic powder, dried parsley, and pepper and mash until smooth. Stir in chives and one cup cheese.

Step 3 out of 5

Lightly grease a 9"×13″ baking dish and spread potatoes in the pan. Top with remaining one cup cheese and cover in foil. Refrigerate up to 24 hours, until ready to bake, or bake immediately.

Step 4 out of 5

To bake: Preheat oven to 350°F and bake for 30 minutes or until hot.

Step 5 out of 5

Uncover and broil if desired. Garnish with chives.