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Thanksgiving Potatoes
8 to 10 medium white potatoes, peeled and cut in thirds
1 package (8 ounces) of cream cheese, softened
one 8 ounce container of sour cream
1/2 cup of butter, melted
1/4 cup of fresh green onion tops
2 teaspoon of salt
paprika |
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Cook potatoes in boiling water until tender. Drain and mash. Beat cream cheese with electric mixer until smooth. Add potatoes and remaining ingredients except paprika. Beat until just combined. Spoon mixture into a lightly buttered 2 quart casserole. Sprinkle with paprika. Cover and store in refrigerator overnight. Remove from refrigerator 15 minutes before baking. Uncover and bake at 350ºF. for 30 minutes or until thoroughly heated.
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