Make-Ahead Potatoes  
  Make days before needed!  

Ingredients:
  • 10 large potatoes, peeled and quartered (or about 1 med-large potato per person)
  • 1 cup (250 ml) sour cream
  • 1 package of cream cheese, softened
  • 6 tablespoons butter
  • 2 tbsp dried minced onion
  • ½ to 1 tsp salt
  • paprika
Directions:

Place potatoes in a large pot; cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain and place in a bowl; mash. Add sour cream, cream cheese and 4 tablespoons butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased (or buttered) 13"x9"x2" baking dish. Melt remaining butter; drizzle over potatoes. Sprinkle top with paprika. Refrigerate or bake immediately, covered at 350 degrees for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.

Makes 10-12 servings.

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