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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Course: side dish / Number of Servings: 6 |
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Directions: In a bowl, stir together cream cheese, garlic salt, pepper, and sour cream
until smooth; set aside. Peel and quarter potatoes; boil in salted water
until tender. Drain.
Using an electric mixer or a potato masher, beat hot potatoes until
they're in fine lumps. Add sour cream mixture and continue beating until
fluffy and smooth. Spoon potatoes into a well-buttered shallow 2-quart
casserole dish; dot with butter and sprinkle with paprika.
Bake, covered, at 400F degrees for 25 minutes; uncover and bake for 10
more minutes or until top is golden brown.
Ingredients:
3 Ounce(s) Cream Cheese, softened
1 Teaspoon(s) Garlic Salt
1/4 Teaspoon(s) Pepper
1/2 Cup(s) Sour Cream
3 Pound(s) Baking Potatoes
2 Tablespoon(s) Butter |
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