| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Veggies | 8 | Servings | |
INGREDIENTS
| 3 | lb | Potatoes Peeled, cooked and hot |
| 1 | pk | (8oz) cream cheese, softened |
| 1/4 | c | Butter or mararine |
| 1/2 | c | Sour cream |
| 1/2 | c | Milk |
| 2 | Eggs, lightly beaten | |
| 1/4 | c | Finely copped onions |
| 1 | ts | Salt |
| Dash pepper |
INSTRUCTIONS
In a large bowl mash the potatoes until smooth. Add the cream cheese in small pieces and the butter. Beat until well blended. Stir in the sour cream. In a seperate bowl combine the milk, eggs and onions. Stir in the potato mixture, salt and pepper. Beat until light and fluffy. Place in a casserole and refrigerate for several hours or overnight. Bake in a 350~ oven for 45 minutes, until the top is lightly browned. Serves 8 to 12. Source: Aunt Bee's Mayberry Cookbook Contributor: George Lindsey From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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