Make ahead potatoes
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | larges | Potatoes; peeled and quartered |
| 1 | cup | Sour cream |
| 1 | pack | (8oz) cream cheese; softened |
| 6 | tablespoons | Butter or margarine; divided |
| 2 | tablespoons | Dried minced onion |
| 1 | teaspoon | Salt |
| Paprika | ||
Directions
Place potatoes in a Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender. Drain and place in a bowl; mash. Add sour cream, cream cheese, 4 tbsp butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 13x9x2-inch baking dish. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Refrigerate or bake immedately, covered, at 350° for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.
Recipe by: Taste of Home - December/January 1998 Posted to EAT-L Digest by The Taillons <taillon@...> on Nov 29, 1997