| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Potatoes | 10 | Servings | |
INGREDIENTS
| 10 | Russet potatoes; peeled and quartered | |
| 8 | oz | Cream cheese; softened |
| 1 | c | Sour cream |
| 1/2 | c | Scallion; minced |
| 1/2 | c | Celery; minced |
| 1/4 | c | Green pepper; minced |
| 1 | tb | Parsley; minced |
| 1/4 | c | Butter; melted |
| 1/4 | ts | Garlic powder |
| 1 | ts | Salt |
| Ground pepper | ||
| 1/2 | ts | Paprika |
| 2 | tb | Butter |
INSTRUCTIONS
Cook potatoes in boiling salted water until tender. Drain and return pan to low heat, shaking to dry potatoes. In large bowl of electric mixer, cream together cheese, sour cream. Add hot potatoes one at a time to cream mixture and continute beating at high speed until light anf fluffy. On low speed add minced scallions, celery, green pepper, parsley, 1/4 cup melted butter, garlic powder, salt and pepper. Spoon into a 2 1/2 to 3 quart baking dish. Sprinkle with paprika and dot with 2 talbesppons butter. Bake in a preheated 375 degree oven for 25 minutes or until heated through and to top is golden brown. Recipe By : Jackie Bochenek Posted to EAT-L Digest 21 October 96 Date: Tue, 22 Oct 1996 10:39:18 -0400 From: Barbara Williams <BarbEWill@AOL.COM>
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