"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

VEGETABLES/POTATOES/Make Ahead Potatoes Recipe

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This recipe for VEGETABLES/POTATOES/Make Ahead Potatoes, by , is from Mom Loves to Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilee Larkey
Added: Saturday, September 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
10 large potatoes, peeled and quartered
1 cup sour cream
1 8 ounce package cream cheese, softened
6 T. butter or margarine, divided
2 T. dried minced onion
1/2 to 1 t. salt
paprika

Directions:
Directions:
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 13 x 9 inch baking pan. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350 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.

Number Of Servings:
Number Of Servings:
12

 

 

 

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