| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
St. Louis |
Potatoes |
10 |
Servings |
INGREDIENTS
| 8 |
|
Potatoes, or 10 peeled |
|
|
Salt |
| 8 |
oz |
Cream cheese, softened |
| 1 |
c |
Sour cream |
| 1 |
pn |
Baking soda, optional |
| 2 |
T |
Chopped chives |
|
|
Ground white pepper or black |
|
|
pepper |
| 1/4 |
c |
Butter, 1/2 stick |
INSTRUCTIONS
Quarter potatoes and put them in a large pot with enough salted water
to cover (1 teaspoon salt per quart of water). Boil potatoes for 10 to
15 minutes, until soft when speared in the center. Drain well. Whip
hot potatoes, adding cream cheese and sour cream. For fluffier
potatoes, add baking soda. Continue beating until fluffy and smooth.
Add chives. Season with salt and pepper to taste. Serve immediately.
If making in advance, place in a buttered 9-by-13-inch baking dish.
Cover with aluminum foil; refrigerate. Potatoes can be frozen at this
stage and thawed before baking. Baking instructions: Dot with butter.
Bake, covered with foil, in a preheated 325-degree oven for 15
minutes. Remove foil and bake 20 minutes longer or until crusty on
top. Microwave instructions: Microwave in a 2-quart casserole on High
(100 percent) power until heated through. 10 to 12 servings. Recipe
from Tina Wasserman, Dallas cooking instructor. Recipe by: St. Louis
Post-Dispatch 11/13/95 Posted to MC-Recipe Digest V1 #543 by Nancy
Berry <nlberry@prodigy.net> on Mar 27, 1997
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