Great Falls Potatoes
8-10 medium potatoes, peeled
1 (8-oz.) package cream cheese, softened
1 (8-oz.) container sour cream
1/2 cup butter or margarine, melted
1/4 cup chopped chives
1/8 teaspoon garlic powder
2 teaspoons salt
Paprika to taste
- Cook potatoes in boiling water to cover in a saucepan 30 minutes or until tender; drain and mash.
- Beat cream cheese at medium speed with an electric mixer until smooth; add potatoes, sour cream, and next 4 ingredients. Beat just until blended.
- Spoon mixture into a lightly buttered, 2-quart baking dish. Sprinkle with paprika. Cover and chill overnight.
- Remove from refrigerator and let stand at room temperature 15 minutes.
- Bake, uncovered, at 350 degrees F. for 30 minutes, or until bubbly.
Serves 6 to 8
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