Ricki'S Make-Ahead Potatoes - cooking recipe

Ingredients

10 large potatoes, peeled and quartered
1 c. (8 oz.) sour cream
1 pkg. (8 oz.) cream cheese, softened
6 Tbsp. butter or margarine, divided
2 Tbsp. dried minced onion
1/2 to 1 tsp. salt
paprika

Preparation

Place potatoes in a Dutch oven or large kettle; cover with water and bring to a boil.
Reduce heat; cover and cook for 20 to 25 minutes or until potatoes are tender.
Drain and place in a bowl; mash.
Add sour cream, cream cheese, 4 Tbsp. 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. Bake at 350\u00b0 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.
Yield: 12 servings.