Sweeney Potatoes: A Cheesy, Creamy Delight

1. Preheat Oven and Prepare Potatoes

Preheat your oven to a cozy 325 degrees Fahrenheit. Chop the scrubbed russet potatoes into neat 1/4-inch cubes and boil them until just tender. Drain and set aside.

2. Mix Creamy Base

In a large bowl, combine the room temperature cream cheese with the melted unsalted butter. Stir in the sour cream and pour in the whole milk to reach a creamy consistency. Season with kosher salt and ground black pepper.

3. Assemble the Dish

Lightly butter a 9-by-13-inch baking dish. Layer half of the tender potatoes at the bottom, sprinkle over one cup of sharp Cheddar cheese, and repeat with the remaining potatoes and another cup of cheese.

4. Bake the Dish

Bake the layered potatoes and cheese in the oven for 30-35 minutes, until the cheese on top has melted and is bubbling at the edges.

5. Garnish and Serve

Remove the dish from the oven and optionally sprinkle chopped fresh parsley over the top. Serve hot.