Cream Cheese and Sour Cream Mashed Potato Casserole

By McLean

Ingredients

• 8 to 10 large potatoes
• 1 (8 oz.) package cream cheese
• 1 cup sour cream
• 3 tablespoons butter
• 2 teaspoons onion salt (can substitute garlic salt)
• Salt and pepper to taste

Preparation

Step 1

Cook potatoes, drain and mash with above ingredients until light and fluffy.

Put in casserole dish and brush with softened butter. Bake for 30 minutes at 350 degrees.

NOTE: You may swirl potato mixture with the back of a spoon to make a circular or meringue-like pattern. Sprinkle with paprika and run briefly under the broiler. For an autumn touch or for Thanksgiving Buffet, place potatoes in a hollow pumpkin or squash shell.

This can be kept in the refrigerator for up to two weeks or frozen and cooked the next day or it can reheated in the microwave.