This rich and delicious potato casserole might be likened to a baked potato for a crowd. The texture of the potatoes is smooth and creamy and goes well alongside any kind of meat, chicken or fish. This is another of those recipes from a treasured church cookbook of my past that brings with it many fond memories. I love cooking food that brings back wonderful memories of times with family and friends. One of the most important reasons for cooking is to bring the family together to connect, build relationships, share and encourage. I believe the dinner hour is the most important hour of the day for a family and there is more and more evidence in support of this thinking. The dinner hour should be a kid-friendly time with mom and dad. Blessings...
Recipe:
4 lbs. potatoes (12 medium)
1 (8 oz.) pkg. light cream cheese, softened
1 cup light sour cream
2 tsps. salt
1/8 tsp. pepper
1 clove garlic, crushed
1/4 cup chopped chives (green onion tops can be substituted if you like)
1/2 tsp. paprika
1 tbsp. butter
1. Cook potatoes until tender in boiling water.
2. Mash with cream cheese, sour cream, salt, pepper and garlic. Beat at high speed on mixer until smooth and light. Stir in chives.
3. Spoon into lightly greased 9 x 13-inch baking dish. Sprinkle with paprika and dot with butter.
4. Bake in a 350 degree oven for 30 minutes.
Yield: 10 servings
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