Sunday, September 29, 2013


5 pounds potatoes, peeled and cubed
1 cup (8 ounces) sour cream
2 packages (3 ounces each) cream cheese, softened
3 tablespoons butter, divided
1 teaspoon salt
1 teaspoon onion salt
1/4 teaspoon pepper

Place potatoes in a Dutch oven; cover with water.  Cover and bring to a boil.  Cook for 20-25 minutes or until very tender; drain well.

In a large bowl, mash potatoes.  Add the sour cream, cream cheese, 2 tablespoons butter, salt, onion salt and pepper; beat until fluffy.

Transfer to a greased 2 quart baking dish.  Dot with the remaining butter.  Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

Yield:  8 servings

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