8-10 potatoes
8 oz. soft cream cheese
1 cup sour cream
1 TBSP butter + a little more
1/8 tsp. paprika
2 TBSP chopped chives (optional)
Cook and drain potatoes. Beat sour cream and cream cheese until blended. Add hot potatoes, one at a time until light and fluffy. Add some milk, if needed. Season to tast with salt or garlic salt. Add chives. Spoon in 2 qt. casserole and dot with butter. Sprinkle with paprika. Bake uncovered for 30 minutes at 350 degrees.
This can be made ahead and frozen. Set out to thaw then bake. If refrigerated or frozen, bake 60 minutes at 350 degrees.
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