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

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