Yield: 8 Servings
|6 ounces||Cream cheese; softened|
|1||Egg; beaten slightly|
|2 tablespoons||Minced parsley|
|2 tablespoons||Minced chives|
|Salt and pepper to taste|
|1 can||(3.5-oz) fried onion rings|
Peel and chop potatoes, boil until tender. Drain, mash and beat until smooth. Add cream cheese and beat again. Blend in egg, flour, parsley, chives and seasonings. Turn into butterer 2-quart casserole and spread onions on top. Bake uncovered at 325 for 25-30 minutes.
MRS DAVID HENDERSON (GRACE)
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .