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  • 4 1/2 to 5 pounds russet potatoes (about 8 large potatoes)
  • 1 (8-ounce) package cream cheese, at room temperature
  • 1 cup sour cream
  • 2 teaspoon garlic salt or to taste
  • 1/2 teaspoon pepper or to taste
  • 1/4 cup (1/8 pound) butter or margarine


Servings 12


Step 1

Pell potatoes, in a 5-quart pan, bring about 2 inches water to boil until tender throughout when pierced (about 40 minutes)
In a small bowl of electric mixer,beat cream until smooth; grandually add potatoes, beating until smoothly blended, Beat in garlic salt and pepper. Turn mixture into a butted shallow 3 or 4 quart casserole. Dot with butter or margarine. Cover with lid or foil
At this point, you may refrigerate for up to 3 days; bring to room temperature before baking
Bake, covered. in a 400 F oven until heated through (50 to 60 minutes)


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