From Marlene Winter
Ingredients
10 large potatoes, peeled and quartered
1 cup (8 oz) sour cream
1 package (8 oz) cream cheese, softened
6 Tablespoons butter or margarine, divided
2 Tablespoons dried minced onion
½-1 teaspoon salt
Paprika
Directions
Place potatoes in a Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender. Drain and place in a bowl; mash. Add sour cream, cream cheese, 4 Tablespoons butter, onion and salt; stir until smooth and the cream cheese and butter are melted.
Spread in a greased 13 x 9 x 2-inch baking dish. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350 degrees for 40 minutes; uncover and bake 20 minutes longer.
If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.
Yields 12 servings.
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