| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
|
Potatoes — peeled (up to 10) |
| 8 |
oz |
Cream cheese — softened |
| 1 |
c |
Sour cream |
|
|
Salt and pepper to taste |
|
|
Butter |
|
|
Seasoned salt |
INSTRUCTIONS
Boil and drain potatoes. Whip hot potatoes, adding cream cheese and sour
cream. Continue beating until fluffy and smooth. Add salt and pepper. Place
in a buttered 9x13" baking dish. Dot generously with butter and sprinkle
with seasoned salt. Cover with foil and refrigerate.
Potatoes can be frozen at this stage and thawed before baking. Bake,
covered with foil, 15 minutes at 325. Continue baking, uncovered, 20
minutes. Serves 10-12.
Posted to EAT-L Digest 01 Dec 96
From: Dot & Tim McChesney <jrjet@WHIDBEY.NET>
Date: Mon, 2 Dec 1996 13:24:30 -0800
A Message from our Provider:
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