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Instructions |
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Combine potatoes, water and salt in 2-quart
saucepan. Cook over high heat until water comes to
a boil. Reduce heat to low. Cover; cook until
potatoes are fork tender (15 to 20 minutes). Drain.
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Mash potatoes with potato masher or electric mixer,
gradually adding 2/3 cup milk. Stir in sour cream
and dressing mix.
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Spread potatoes evenly into 1 1/2-quart casserole.
Pour remaining milk over potatoes. (DO NOT MIX.)
Dot with butter. Cover; refrigerate 4 hours or
overnight.
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Heat oven to 400°F (205°C). Bake uncovered for 20
minutes; stir. Continue baking for 20 to 30 minutes
or until heated through.
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Originally Submitted
11/27/2011
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