Ingredients Jump to Instructions ↓

  1. 8 teaspoons 40ml Sized potatoes (medium)

  2. 1 cup 237ml Sour cream

  3. 8 oz 227g Cream cheese - softened

  4. 4 tablespoons 60ml Butter

  5. 1/3 cup 48g / 1.7oz Chives - chopped Salt and pepper to taste Additional butter Paprika

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Boil peeled potatoes until tender. Beat sour cream and cream cheese together. Add hot potatoes and beat until smooth. Add butter, chives, salt and pepper to taste. Place in greased two quart casserole. Dot with butter and sprinkle paprika on top. Bake at 350F for 25 minutes. NOTE**this recipe can be made the day before dinner and refrigerated in crock-pot. Then, on the serving day, just turn on crock-pot at low setting and cook potatoes for about 2-3 hours, to be ready when the rest of the dinner is ready.


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