Email to Kim Fall      

Recipe Categories: monmistysmom's HOME PAGEAPPETIZERS BakedBeans Beans BeanSalad Biscuits BREAD BREAKFAST Cabbage CAKESandPIES CASSEROLES Chicken ChickenSalad COOKIES Corn CROCKPOT DessertBreads DESSERTS Dips FISHandSEAFOOD FRUIT GelatinSalads Ham Italian MEATS Mexican Muffins Muffisn PastaSalad Pork Potatoes PotatoSalad POULTRY Puddings RICE Rolls SALADandDRESSING SAUCES SNACKS SOUPSandSTEWS VEGETABLES

Make-Ahead Potatoes




Source of Recipe


Taste of Home magazine






List of Ingredients



• 10 large potatoes, peeled and quartered
  
• 1 c. (8 oz.) sour cream
  
• 1 package (8 oz.) cream cheese, softened
  
• 6 T. butter or margarine, divided
  
• 2 T. dried minced onion
  
• 1/2 to 1 t. salt
  
• Paprika
  






Instructions



1. 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 T. butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 13X9X2-in baking dish.
   
2. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika.
   
3. Refrigerate or bake immediately, covered, at 350 degrees 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.
   






Final Comments


Yield: 12 servings.