Potato peppers and chive casserole

4 cups cubed potatoes
1 teaspoon salt
1 cup milk
1 (8-ounce) package cream cheese, softened
1 tablespoon chopped chives, fresh or frozen
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon instant dried minced onion
1\2 cup finely diced bell peppers

Method
Cook potatoes with 1 teaspoon salt in boiling water to cover 15 minutes or until tender; drain. Place cooked potatoes in a shallow, lightly greased 2-quart casserole. Heat milk and cream cheese in a medium saucepan, stirring until cheese is melted. Add chives, salt, pepper, and dried onion; pour over potatoes. Bake, uncovered, at 350° for 30 minutes. Sprinkle with chives and bell peppers, if desired.