MI Coop Kitchen

Make Ahead Potatoes

Recipe by
Great Lakes Energy Cooperative  
one hour 45 minutes
Prep: 15 minutes | Cook: 90 minutes | Servings: 12 servings
  • 10 large potatoes, quartered
  • 8 ounces sour cream
  • 1 (8-ounce) package cream cheese, softened
  • 6 tablespoons butter or margarine, divided
  • 2 tablespoons dried minced onion
  • 1/2 to 1 teaspoon salt
  • paprika

Directions

  1. Place potatoes in a large kettle or Dutch oven.  Cover with water and bring to a boil.
  2. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender.  Drain and place in a bowl; mash.
  3. Add sour cream, cream cheese, 4 tablespoons butter, onion, and salt; stir until smooth and the cream cheese and butter are melted.
  4. Spread in a greased 9×13 inch baking dish.
  5. Melt remaining 2 tablespoons butter; drizzle over potatoes. Sprinkle with paprika.
  6. Refrigerate or bake immediately, covered, at 350 F for 40 minutes; uncover and bake 20 minutes longer, or until done.
  7. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.
  8. Serve immediately.
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