Make - Ahead Potatoes

By nancyshield

From Nancy Shield.

Ingredients

• 10 large potatoes, peeled & quartered
• 1 c. (8 oz.) sour cream
• 1 pkg. (8 oz.) cream cheese, softened
• 6 tbsp. butter or margarine, divided
• 2 tbsp. dried minced onion
• 1/2 to 1 tsp. salt
• paprika

Preparation

Step 1

Place potatoes in a Dutch oven or large pan; cover with water & bring to a boil. Reduce heat; cover & cook for 20-25 minutes or until potatoes are tender. Drain & place in a bowl; mash. Add sour cream, cream cheese, 4 tablespoon butter, onion & salt; stir until smooth & the cream cheese & butter are melted. Spread in a greased 9x13 baking dish. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered at 350 for 40 minutes; uncover & bake 20 minutes longer. If potatoes have been in refrigerator, let stand at room temperature for 30 minutes before baking.