Brunch Potatoes - cooking recipe

Ingredients

2 1/2 lb. Yukon Gold potatoes
1 can condensed cream of chicken soup
1/2 c. sour cream
1 (4 oz.) pkg. Neufchatel cream cheese, softened
1 Tbsp. butter buds (sprinkles)
3/4 c. Cheddar or Jack cheese, shredded
1/4 c. scallions, chopped
1/4 c. skim milk
parsley, chopped
garlic to taste
ground pepper to taste

Preparation

Cook, peel and chop potatoes and stir together soup, sour cream, cream cheese and butter buds.
Add 1/2 of shredded cheese and scallions.
Add milk, parsley, garlic and pepper.
Stir to combine.
Stir all together with potatoes.
Put mixture in an 11 x 7 x 2-inch baking pan.
Bake 30 minutes at 350\u00b0.
Spread the remaining ingredients over top and bake 5 minutes more.
Serves 8 to 10.