Yield: 10 Servings
|8 \N||Potatoes, or 10, peeled|
|8 ounces||Cream cheese, softened|
|1 cup||Sour cream|
|1 pinch||Baking soda, optional|
|2 tablespoons||Chopped chives|
|\N \N||Ground white pepper or black pepper|
|¼ cup||Butter, (1/2 stick)|
Quarter potatoes and put them in a large pot with enough salted water to cover (1 teaspoon salt per quart of water). Boil potatoes for 10 to 15 minutes, until soft when speared in the center. Drain well. Whip hot potatoes, adding cream cheese and sour cream. For fluffier potatoes, add baking soda. Continue beating until fluffy and smooth. Add chives. Season with salt and pepper to taste. Serve immediately. If making in advance, place in a buttered 9-by-13-inch baking dish. Cover with aluminum foil; refrigerate. Potatoes can be frozen at this stage and thawed before baking.
Baking instructions: Dot with butter. Bake, covered with foil, in a preheated 325-degree oven for 15 minutes. Remove foil and bake 20 minutes longer or until crusty on top. Microwave instructions: Microwave in a 2-quart casserole on High (100 percent) power until heated through. 10 to 12 servings. Recipe from Tina Wasserman, Dallas cooking instructor.
Recipe by: St. Louis Post-Dispatch 11/13/95 Posted to MC-Recipe Digest V1 #543 by Nancy Berry <nlberry@...> on Mar 27, 1997