Recipe - Make Ahead Potatoes

10 lg Potatoes; peeled and
quartered
1 cup Sour cream
1 pack (8oz) cream cheese; softened
6 tablespoon Butter or margarine; divided
2 tablespoon Dried minced onion
1 teaspoon 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 2025 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 13x9x2inch 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 EATL Digest by The Taillons taillon@EARTHLINK.NET on Nov 29,
1997