| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | Not, Sent | 12 | Servings |
INGREDIENTS
| 10 | lg | Potatoes; peeled and quartered |
| 1 | c | Sour cream |
| 1 | pk | (8oz) cream cheese; softened |
| 6 | tb | Butter or margarine; divided |
| 2 | tb | Dried minced onion |
| 1 | ts | Salt |
| Paprika |
INSTRUCTIONS
Place potatoes in a Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender. Drain and place in a bowl; mash. Add sour cream, cream cheese, 4 tbsp butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 13x9x2-inch baking dish. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Refrigerate or bake immedately, covered, at 350° for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking. Recipe by: Taste of Home - December/January 1998 Posted to EAT-L Digest by The Taillons <taillon@EARTHLINK.NET> on Nov 29, 1997
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