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Sour Cream Potatoes
Ingredients:
10 medium red potatoes, peeled and quartered
1 pkg. (8 oz.) cream cheese, softened
1 c. sour cream
1/4 c. milk
2 Tbs. butter, divided
1 Tbs. dried parsley flakes
1 1/4 tsp. garlic salt
1/4 tsp. paprika
10 medium red potatoes, peeled and quartered
1 pkg. (8 oz.) cream cheese, softened
1 c. sour cream
1/4 c. milk
2 Tbs. butter, divided
1 Tbs. dried parsley flakes
1 1/4 tsp. garlic salt
1/4 tsp. paprika
Directions:
Place 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, mash the potatoes. Add the cream cheese, sour cream, milk, 1 Tbs. butter, parsley and garlic salt; beat until smooth. Spoon into a greased 2 qt. baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered at 350 for 30-40 minutes or until heated through.
Makes 6-8 Servings
Place 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, mash the potatoes. Add the cream cheese, sour cream, milk, 1 Tbs. butter, parsley and garlic salt; beat until smooth. Spoon into a greased 2 qt. baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered at 350 for 30-40 minutes or until heated through.
Makes 6-8 Servings
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