Ingredients
- 10 large potatoes, peeled and quartered shopping list
- 1 cup (8 oz) sour cream shopping list
- 1 8 oz package cream cheese, softened shopping list
- 5 Tbsp butter, divided shopping list
- 2 Tbsp dried minced onion shopping list
- 1/2 to 1 tsp salt shopping list
- paprika shopping list
How to make it
- 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. Add sour cream, cream cheese, 4 Tbsp butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 13x9x2 inch baking dish. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350 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.
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