Ingredients

2 lb small red or white potatoes, quartered
1 1/2 pkg cream cheese softened (12 oz)
2/3 cup buttermilk
1 cup cheddar cheese, shredded
2 TBSP fresh chives, chopped
1 TBSP fresh parsley, chopped
1 TBSP fresh dill, chopped
1/4 tsp cayenne pepper
salt and pepper to taste
Topping:
1/2 cup fresh bread crumbs
1/4 cup grated Parmesan cheese
1 TBSP fresh parsley, chopped
1/4 tsp paprika

Directions

Preheat oven to 400 deg. Coat a 2 quart casserole dish with cooking oil spray. Boil potatoes in a large pot of sated water over high heat until fork tender, 12 to 15 minutes, drain and set aside. Combine cream cheese and buttermilk until blended. Stir in cheddar cheese and herbs. Season to taste with cayenne, salt and black pepper. Stir potatoes and cream cheese mixture and turn into prepared dish. Mix topping ingredients and sprinkle over potato salad. Bake until potatoes are completly soft and topping is browned, about 20 to 25 minutes.
lNote: Yukon gold or even russet potatoes will work nicely in this. Just peel and cut into uniform cubes.