Ingredients
3-1/2 pounds potatoes (about 7 medium), peeled and cut into 3/4-inch cubes1 can (10-1/2 ounces) condensed cream of potato soup, undiluted1 cup French onion dip3/4 cup 2% milk2/3 cup sour cream1 teaspoon minced fresh parsley1/4 teaspoon salt1/4 teaspoon pepper1 package (16 ounces) Velveeta, cubedAdditional minced fresh parsley
Preparation
Preheat oven to 350°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain. Cool slightly.
In a large bowl, mix soup, onion dip, milk, sour cream, parsley, salt and pepper; gently fold in potatoes and cheese. Transfer to a greased 13x9-in. baking dish.
Bake, covered, 30 minutes. Uncover; bake until heated through and cheese is melted, 15-20 minutes longer. Just before serving, stir to combine; sprinkle with additional parsley. (Potatoes will thicken upon standing.)
