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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Reviews & Comments 3

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  • notyourmomma 10 years ago
    Sounds great, my girlfriend swears by this recipe and she does hers a full day ahead. nice time saver.
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  • leonora5 10 years ago
    Sounds gorgeous. Wonder how long ahead I dare make it ...?
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  • chef2 10 years ago
    sounds good to me any thing made ahead of the rush is wonderful.
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