Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 8 \N | -(up to) |
| 10 \N | Potatoes |
| 6 ounces | Cream cheese; softened |
| 1 \N | Egg; beaten slightly |
| 2 tablespoons | Flour |
| 2 tablespoons | Minced parsley |
| 2 tablespoons | Minced chives |
| \N \N | 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)
MARVELL, AR
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, .