I made this recipe at Christmas last year. It was delicious!
12 medium potatoes, peeled and quartered
1 pkg. (8 oz) cream cheese, softened
1/3 c. sour cream
5T butter, softened
1 tsp. salt
(1 tsp. paprika)
1/2 tsp. pepper
1/4c. minced chives, optional
2 T. milk
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
In a large bowl, beat cream cheese and sour cram until smooth. Add potatoes; beat until light and fluffy. Beat in the butter, salt, paprika, pepper and chives, if desired. Spoon into a greased 2.5 qt. microwave safe dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before reheating. Microwave, uncovered, for 10 minutes, stirring once. Stir in milk. Microwave 5 minutes longer, or until heated through.
Yield: 12 servings
Source: Taste of Home Best Holiday Recipes 2010, p. 40
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