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Title: Make Ahead Potatoes
Categories: Vegetable Cheese
Yield: 12 Servings
| 10 | lg | Potatoes -- peeled and |
| Quartered | ||
| 1 | c | Sour cream |
| 8 | oz | Pkg cream cheese -- softened |
| 6 | tb | Butter or margarine -- |
| Divided | ||
| 2 | tb | Dried minced onion |
| 1 | ts | Salt |
| Paprika |
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