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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Potato Bake Recipe

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This recipe for Potato Bake is from The Hoebeke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 ½ lbs Russet Idaho Potatoes
8 oz. cream cheese
½ cup sour cream
½ cup Whole Milk
Butter
Chives (optional)
Directions:
Directions:
Peel, cut into big chunks if needed, and boil 3 ½ lbs Russet Idaho Potatoes for about 15 minutes. Butter an ovenproof dish. Drain cooked potatoes and add 8 oz. of cream cheese, then mash. Next, stir in ½ cup sour cream and ½ cup whole milk. Add chives if desired. Put mashed potatoes in buttered dish with 1 Tbsp chilled butter on top, cover, and refrigerate up to 24+ hours. IMPORTANT: Before baking, bring to room temperature!!! This may take 6-8 hours if you double the recipe!! Bake covered at 375° for 30-40 minutes to hear through.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Can easily be doubled or tripled for large groups. This is the perfect potato dish to serve any time you’d serve mashed potatoes – but you get to make it a day ahead of time, so there is a lot less mess in the kitchen on the day of your big event! Everyone RAVES about this dish – they don’t know why, but it’s SO GOOD…cream cheese and sour cream! This can go in the crock pot, too.

 

 

 

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