Nip it in the bud spuds
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Potatoes Peeled, cooked and hot |
| 1 | pack | (8oz) cream cheese, softened |
| ¼ | cup | Butter or mararine |
| ½ | cup | Sour cream |
| ½ | cup | Milk |
| 2 | Eggs, lightly beaten | |
| ¼ | cup | Finely copped onions |
| 1 | teaspoon | Salt |
| Dash pepper | ||
Directions
In a large bowl mash the potatoes until smooth. Add the cream cheese in small pieces and the butter. Beat until well blended. Stir in the sour cream. In a seperate bowl combine the milk, eggs and onions. Stir in the potato mixture, salt and pepper. Beat until light and fluffy. Place in a casserole and refrigerate for several hours or overnight. Bake in a 350~ oven for 45 minutes, until the top is lightly browned. Serves 8 to 12.
Source: Aunt Bee's Mayberry Cookbook Contributor: George Lindsey