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Potatoes Romano Recipe

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This recipe for Potatoes Romano, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Lawrie Smith
Added: Friday, November 16, 2007


1 1/2 pounds new potatoes
2-4 tablespoons milk
1 (8oz) package cream cheese, softened
1/2 cup sour cream
1/2 cup chopped fresh chives
1/4 cup grated Romano cheese
salt and pepper
minced garlic, optional

Cook potatoes in boiling water 20 minutes or until tender and
drain. Combine potatoes and milk; mash potatoes. Combine
cream cheese and next five ingredients, stirring well. Fold
into potato mixture. Spoon mixture into a greased 1.5 quart
casserole. Sprinkle with paprika. Cover and refrigerate up to
two days. Then bake uncovered at 350 for 30 minutes or
until thoroughly heated.
Note: a wonderful make-ahead dish. Plus, it can be easily
doubled for a crowd.




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