 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
|
One of the great things about these creamy potatoes is they turn out even better if you make them a couple days ahead and bake them on the day you serve them till they're golden brown on top. âKrista Smith Kliebensteain, Broomfield, Colorado Ingredients:
10 medium red potatoes, peeled and quartered |
1 package (8 ounces) cream cheese, cubed |
1 cup (8 ounces) sour cream |
1/4 cup 2% milk |
2 tablespoons butter, divided |
1 tablespoon dried parsley flakes |
1-1/4 teaspoons garlic salt |
1/4 teaspoon paprika |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
2. In a large bowl, mash the potatoes. Add the cream cheese, sour cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth.
3. Spoon into a greased 2-qt. baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 10 servings.
|
|