Ingredients
- 8 - 10 russet potatoes
- 1 8-ounce package cream cheese
- 1 cup sour cream
- dash of garlic salt
- 2 Tbsp. chives, snipped
- 2 tsp. salt
- melted butter
- paprika
Preparation
Step 1
Peel the potatoes, and cut them into equal-sized chunks. Fill a large saucepan with cold tap water. Add the potatoes. Bring the water to a boil on high, then reduce the heat and boil for about 20 minutes. Drain the potatoes.
Place the potatoes in the bowl of a stand mixer fitted with the paddle attachment. Add the sour cream and cream cheese. Beat on medium speed until fluffy. Reduce the speed to low, and add the chives, salt and garlic salt. Mix just till combined.
Put the potato mixture into a 2-quart casserole dish. Brush the top with the melted butter and dust with paprika. Place the dish in the refrigerator and allow to sit overnight.
Remove the casserole dish from the refrigerator about an hour before you want to put it in the oven.
Preheat the oven to 350 degrees.
Bake the potatoes for 45 minutes until very hot.
Serve immediately.