June 10, 2008

Sour Cream Potatoes

10 medium russet potatoes, peeled and quartered
1 pkg. (8 oz) cream cheese, cubed
1 cup sour cream
1/4 C. milk
2 T. butter, divided
2 garlic cloves, crushed
1 T. dried parsley flakes
1 t. garlic salt (or to taste)
1/4 t. paprika

Place potatoes & garlic in 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, or a mixer, mash the potatoes. Add the cream cheese, sour cream, milk, 1 T. of butter, parsley and garlic salt; beat until smooth.

Spoon into a greased 9 x 13 dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, at 350 degrees for 30-40 minutes or until heated through.

No comments: