Cream Cheese Potato Bake A creamy, dreamy, fully-loaded mashed potato casserole your guests and family will enjoy.
4 large (approximately 2 pounds) baking potatoes, peeled and quartered 1 (3-ounce) package cream cheese, softened 1/4 cup sour cream 1/4 cup finely chopped celery 1/4 cup thinly sliced green onion 2 tablespoons butter 2 tablespoons finely chopped green pepper 1 tablespoon snipped parsley 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon pepper Milk Paprika 1. Cook potatoes in boiling salted water about 20 to 25 minutes or until tender. Drain well. 2. In a large mixing bowl combine the cream cheese and sour cream. Beat with an electric mixer on high speed until well combined. 3. Add hot potatoes, 2 or 3 pieces at a time, beating on high speed after each addition until mixture is light and fluffy. 4. Add celery, green onion, butter, green pepper, parsley, salt, garlic powder, and pepper; beat on low speed until well combined. Beat in enough milk until of desired consistency. 5. Spoon the mixture into a 1 quart buttered casserole. Sprinkle lightly with paprika. 6. Bake at 375°F (190°C) for 25 to 30 minutes or until mixture is heated through and the top is golden. Makes 8 servings. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
