 | | Directions |
- Place peeled and quartered potatoes in large kettle, cover with water and boil. Reduce heat, cover and cook for 20-25 minutes or until potatoes are tender.
- Drain and mash in large bowl.
- Add sour cream, cream cheese, and 4 tbsp. margarine; beat until cream cheese and margarine are melted and potatoes are smooth and fluffy.
- Spread in greased 9x13 baking dish.
- Melt remaining 2 tbsp. of margarine and drizzle over potatoes. Sprinkle with paprika.
- Refrigerate or bake immediately. Preheat the oven to 350°. Bake for 40 minutes covered. Uncover and bake an additional 20 minutes. If refrigerated, let stand at room temperature 30 minutes before baking.
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Prep Time: 50 minutes
Cook Time: 110 minutes
Container: 9 x 13 baking dish
Servings: 12
|  | | Ingredients | | - | | 5 pounds potatoes, peeled and quartered |
| - | | 1 package sour cream (8 ounce pkg) |
| - | | 1 package cream cheese, softened (8 oz pkg) |
| - | | 6 tablespoons margarine divided |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon paprika |
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