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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe can be made the day before dinner and refrigerated in a crock-pot. Then, on the serving day, just turn on the crock-pot at low setting and slowly cook the potatoes for about 2-3 hours (to be ready when the rest of the dinner is ready). Read more . Also these potatoes can also be frozen. The morning that they are to be served, the potatoes should be thawed. Then, covered with aluminum foil, poke holes in the top of the foil for the steam to escape. Place in a 300 degree oven for 30-45 minutes or until heated through. You can also drizzle 4 tablespoons of butter over the thawed potatoes BEFORE placing them in the oven. Ingredients:
8 large russet potatoes (red ones) |
1 cup sour cream |
8 oz cream cheese, softened |
4 tablespoon butter (1stick) |
1/3 cup chives, chopped |
salt & pepper to taste |
pinch of paprika |
additional butter |
Directions:
1. Peel potatoes and cut into large cubes. Place in a pot with enough water to cover the potatoes.
2. Add some salt to the pot & gently boil the potatoes until they are fork tender.
3. Drain the potatoes in a colander. Place in a large mixing bowl; add sour cream & cream cheese. Using a hand mixer beat until smooth. Add the butter, chives, salt & pepper to taste.
4. Place the potatoes in a greased 2 qt casserole. Dot with additional butter and sprinkle with paprika. Bake at 350 degrees for 25 minutes.
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