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Make-Ahead Potatoes Recipe

   
 

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     Make-Ahead Potatoes

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
10 large potatoes, peeled and quartered
1 cup (8 ounces) sour cheese, softened
1 package (8 ounces) cream cheese, softened
6 tablespoons butter, divided
2 tablespoons dried minced onion
1/2 to1 teaspoon salt
Paprika
 

Instructions
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 potatoes and place in a bowl; mash. Add sour cream, cream cheese, 4 tablespoons butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 13-in. x 9-in. baking dish.
Melt the remaining butter; drizzle over the potatoes. Sprinkle with paprika. 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.


Originally Submitted
4/4/2013





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