Cuisine: Vegetables

Category: Vegetables

Servings: 6


1 package Cream cheese (3 oz)
1 teaspoon Garlic salt
1/4 teaspoon Pepper
1/2 cup Sour cream
3 pounds Potatoes -- bakers
2 tablespoon Butter or margarine


In a bowl, stir together cream cheese, garlic salt, pepper, and sour cream; set aside. Prepare and boil quartered potatoes; drain. Using an electric mixer or a potato masher, beat hot potatoes until they're in fine lumps. Add sour cream mixture and continue beating until smooth. Spoon potatoes into a well buttered 2-quart casserole; dot with butter and sprinkle with paprika. If made ahead, cover and refrigerate until the next day. Bake, covered, in a 400 deg F oven for 25 minutes (50 minutes if refrigerated); uncover and bake for 10 minutes more or until top is golden brown. Garnish with parsley sprigs, if desired.

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