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Make Ahead Potatoes

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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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