Curdled Spuds - Perfect Entertaining
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This is actually one of my favorite ways to cook potatoes...well without the green food coloring and with all cream cheese instead of the ricotta cheese. The consistancy of these potatoes are really odd, and the color is off setting, but these potatoes do taste fantastic! Do not mash the potatoes too smoothly as a large part of the visual appeal of this dish is the "chunky" appearance.

6 russet potatoes, peeled, cooked, and coarsely mashed
green food coloring
4 ounces ricotta cheese
1/4 cup snipped chives
4 ounces cream cheese
1/4 cup butter, melted
2 large eggs
salt and pepper

Preheat the oven to 350 degrees and grease a medium casserole dish. Place half of the coarsley mashed potatoes in a bowl and half in a food processor. Add food coloring and ricotta cheese to the mashed potatoes in the bowl and mix until the color is evenly distributed. Add the chives and mix well. Add the cream cheese, butter, eggs, salt, and pepper to the mashed potatoes in the food processor and process until very smooth. Swirl the white potato mixture in with the green and spoon into the prepared casserole dish. Cover and bake for 45 minutes, or until thoroughly heated through and bubbling hot.

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