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

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