| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
8 |
Servings |
INGREDIENTS
| 8 |
|
Medium sized potatoes |
| 1 |
c |
Sour cream |
| 8 |
oz |
Cream cheese, softened |
| 4 |
tb |
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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