| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
8 |
Servings |
INGREDIENTS
|
|
-Rosanne Troxel TJFM10C |
| 8 |
md |
Potatoes (2 1/2 lbs) |
| 8 |
oz |
Cream cheese, softened |
| 8 |
oz |
Dairy sour cream |
| 1/2 |
c |
Butter or margarine |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Pepper |
| 4 |
oz |
Shredded cheddar cheese (1 cup) |
INSTRUCTIONS
Peel and quarter potatoes. In a large saucepan, cook potatoes in enough
water to cover for 20 to 25 minutes or till tender. Drain off liquid.
In a large mixing bowl, combine the potatoes, cream cheese, sour cream,
butter or margarine, garlic powder and pepper. Beat the mixture with an
electric mixer till fluffy. Turn mixture into a buttered 2-quart casserole
or baking dish. Top with cheddar cheese.
Cover and bake in a 350 degree oven for 45 minutes. Uncover and bake for
15 minutes more. Makes 8 servings
From LaSure's Diner in Oshkosh, WI Recipe printed in Midwest Living, April
1993
Posted to MM-Recipes Digest V3 #199
Date: Tue, 9 Jul 1996 12:45:11, -0500
From: TJFM10C@prodigy.com (MRS ROSANNE E TROXEL)
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