| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
8 |
To 12 serv |
INGREDIENTS
| 3 |
lb |
(12 medium sized) potatoes–peeled, cooked, and hot |
| 1 |
pk |
(8-oz) cream cheese, room temp. |
| 1/4 |
c |
Butter |
| 1/2 |
c |
Sour cream |
| 1 1/2 |
c |
Milk |
| 2 |
|
Eggs, slightly beaten |
| 1/4 |
c |
Finely chopped onions |
| 1 |
ts |
Salt |
|
|
Pepper to taste |
|
|
Chopped chives, optional |
|
|
Real bacon bits, optional |
INSTRUCTIONS
Mash hot potatoes in large bowl with mixer. Add cream cheese in small
pieces and then add butter. Beat until cheese and butter are melted. Mix in
sour cream. Add eggs and onions to milk. Ad this to the potatoes. Add salt
and pepper; beat well until light and fluffy.
Place in greased 9" round casserole dish. Bake in preheated oven at 350
degrees for 45 minutes or until lightly brown on top.
These are delicious! It's best to let them cool for a few minutes before
serving, because the flavor comes through even more. These hold their heat
better than regular mashed potatoes--it's nice to eat buffet-style and
actually have warm mashed potatoes to eat! Posted to MM-Recipes Digest V4
#090 by info@yourbestimage.com (Best Image) on Apr 01, 1997
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