- 12
Ingredients
- 10 large potatoes, peeled and quartered
- 1 cup (8 oz.) sour cream
- 1 package (8 oz.) cream cheese, softened
- 1/2 onion, diced
- 2 cloves garlic, minced
- 6 tablespoons butter or margarine, divided
- 1/2 to 1 teaspoon salt
- Paprika
Preparation
Step 1
1. Place potatoes in a dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender. Drain and place in a bowl: mash.
2. Saute onions and garlic until tender.
3. Add onions and garlic mixture, sour cream, cream cheese, 4 tablespoons butter and salt; stir until smooth and cream cheese and butter are melted. Spread in a greased 13x9 inch baking dish. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350 degrees for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.
OR.. can reheat in slow cooker.