8 -10 large potatoes, peeled and boiled until soft
1 cup sour cream
1 (8 oz.) pkg. cream cheese
1 teaspoon garlic salt
1 teaspoon onion salt
Butter
Paprika
Beat sour cream and cream cheese until blended.
Blend in garlic salt and onion salt. Add hot potatoes,
Gradually; beat constantly until light and fluffy.
Spoon potatoes into 2 quart casserole dish, dot
with butter and sprinkle with paprika.
REFRIGERATE overnight or at least 4 hours.
Bake 350 degrees for 1 hour or until done.
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