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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 24 |
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Fattening – sinful and scrumptious! (scale down if not making these for a crowd Everytime I make these they turn out a little different depending on the Potatoes. So gauge the consistency as you go – if too thick, add a little milk – you don’t want them to be like paste. Ingredients:
10 lbs potatoes |
1 lb butter, -soft |
16 ounces cream cheese, softened and cubed |
32 ounces large sour cream |
salt & pepper |
Directions:
1. Peel, quarter and boil potatoes.
2. Drain.
3. Divide the following into 3 batches and.
4. mix with the electric mixer. ( If you try to do this in 2 batches, you will have a mess – ask me how I know).
5. Combine the batches and mix together in a huge baking pan or in two 8 x 13” pans.
6. I sprinkle the top with parsley and/or paprika to make it look pretty.
7. Cover and refrigerate. Before baking – remove from refrig an hour or more ahead of time or allow extra time to bake. Warm with foil removed at 350 for at least 1 hour or until heated through, depends on how cold it was to begin with.
8. Enjoy and don’t think about all the calories – there’s always “tomorrow”.
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