Swedish Potatoes

By Greywolf

This dish can be prepared the day ahead and then baked 30 minutes before needed.

Ingredients

• 6 large potatoes, pared
• 3/4 cup sour cream
• 1 small pkg of cream cheese (4 oz) at room temperature
• 1 1/2 tsp onion salt
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 Tbsp butter
• CRUMB TOPPING
• 1 1/2 Tbsp butter, melted
• 3/4 cup soft, fine breadcrumbs

Preparation

Step 1

Cook pared potatoes in salted boiling water until tender. Drain and mash until smooth.

Add sour cream, cream cheese, onion salt, salt, pepper and 2 Tbsp butter. Beat until fluffy and there are no lumps. Turn mixture into a well buttered casserole.

To make the crumb topping.

In a pot, melt the 1 1/2 Tbsp butter. Remove from the heat and add bread crumbs. Toss gently with a fork. Pat crumbs on top of potato mixture to cover completely.

Bake at 350 F for 30 to 45 minutes or until heated through.