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    Party Potatoes


    Source of Recipe


    www

    8 large russet potatoes
    1 8-oz package cream cheese, at room temperature
    16-oz container sour cream
    1/4 (1/2 stick) plus 2 Tbsp butter, softened and cut into pieces
    1/3 cup chives, chopped
    1 clove garlic, minced
    salt and pepper to taste
    paprika

    Grease a large casserole or baking dish and set aside.

    Peel the potatoes, the cut them into cubes and place in a large
    pot with enough water to cover. Bring to a boil, reduce the heat
    to moderate, cover and cook until the potatoes are very tender,
    about 20 minutes. Drain in a large colander. Preheat the oven to
    350 degrees.

    In a large mixing bowl, beat together the cream cheese and the sour
    cream with an electric mixer until well blended. Add the drained
    potatoes and beat until the mixture is smooth. Add 1/4 cup of the
    butter, the chives and garlic. Season with the salt and pepper
    and beat until blended.

    Scrape the mixture into the casserole, dot the top with the remaining
    butter, sprinkle paprika over the top and bake until crusty, about
    25 minutes.

 

 

 


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