Ingredients Jump to Instructions ↓

  1. 12 medium potatoes, peeled and quartered

  2. 1 package (8 ounces) cream cheese, softened

  3. 1/3 cup BREAKSTONE'S® Sour Cream

  4. 5 tablespoons butter, softened

  5. 1-1/4 teaspoons salt

  6. 1 teaspoon paprika

  7. 1/2 teaspoon pepper

  8. 1/4 cup minced chives, optional

  9. 2 tablespoons milk

Instructions Jump to Ingredients ↑

  1. Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. In a large bowl, beat cream cheese and sour cream until smooth. Add potatoes; beat until light and fluffy. Beat in the butter, salt, paprika, pepper and chives if desired. Spoon into a greased 2-1/2-qt. microwave-safe dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Microwave, uncovered, on high for 10 minutes, stirring once. Stir in milk. Microwave 5 minutes longer or until heated through. Yield: 12 servings.


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