8 Tbs (1 stick) unsalted butter, cut into 8 pieces
8 oz pkg cream cheese, room temp
1/4 c sour cream, room temp
2/3 c milk
paprika
Instructions
Place potatoes in water, bring to a boil and cook about 15 minutes. Drain and return them to the pan over medium heat, stirring so the potatoes don't stick until the potatoes are floury. Remove from the heat and break up the potatoes with a handheld mixer on low speed. Gradually drop in 6 tablespoons of the butter and beat until it is absorbed. Refrigerate the remaining 2 tablespoons butter. Gradually add the cream cheese and sour cream, beating well after each addition. Beat in the milk a little at a time. You want the potatoes to be fluffy and light. If they seem to be getting too wet, don't add all the milk. Season with salt and pepper to taste.
Butter a 9-x-13-inch baking dish and spoon the potatoes into it. Smooth the top, then use a spatula to swirl peaks into the surface that will brown nicely during baking. Refrigerate, covered tightly with plastic wrap, for up to 2 days before baking.
Preheat the oven to 350F. Dust the top of the potatoes with paprika. Cut the remaining 2 tablespoons butter into small pieces and scatter them over the top. Bake until the potatoes are heated through and the top is lightly golden, about 1 hour (if refrigerated, less if not). Serve hot.
Originally Submitted
9/12/2010
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