Creamed potatoes with onions

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.



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, .

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