| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
8 |
Servings |
INGREDIENTS
| 8 |
|
Medium sized potatoes |
| 1 |
c |
Sour cream |
| 8 |
oz |
Cream cheese, softened |
| 4 |
T |
Butter |
| 1/3 |
c |
Chives, chopped |
|
|
Salt and pepper to taste |
|
|
Additional butter |
|
|
Paprika |
INSTRUCTIONS
Boil peeled potatoes until tender. Beat sour cream and cream cheese
together. Add hot potatoes and beat until smooth. Add butter, chives,
salt and pepper to taste. Place in greased two quart casserole. Dot
with butter and sprinkle paprika on top. Bake at 350 degrees for 25
minutes. Serves 8-10.NOTE****this recipe can be made the day before
dinner and refrigerated in crock-pot. Then, on the serving day, just
turn on crock-pot at low setting and cook potatoes for about 2-3
hours, to be ready when the rest of the dinner is ready. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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