Ingredients Jump to Instructions ↓

  1. 1 pk Cream cheese (3 oz)

  2. 1 t Garlic salt

  3. 1/4 t Pepper

  4. 1/2 c Sour cream

  5. 3 lb Potatoes; bakers

  6. 2 T Butter or margarine

  7. 1 x Paprika

  8. 1 x Parsley

Instructions Jump to Ingredients ↑

  1. In a bowl, stir together cream cheese, garlic salt, pepper, and sour cream; set aside.

  2. Prepare and boil quartered potatoes; drain.

  3. Using an electric mixer or a potato masher, beat hot potatoes until they're in fine lumps.

  4. Add sour cream mixture and continue beating until smooth.

  5. Spoon potatoes into a well buttered 2-quart casserole; dot with butter and sprinkle with paprika.

  6. If made ahead, cover and refrigerate until the next day.

  7. Bake, covered, in a 400 deg F oven for 25 minutes (50 minutes if refrigerated); uncover and bake for 10 minutes more or until top is golden brown.

  8. Garnish with parsley sprigs, if desired.


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