Ingredients
6 to 8 potatoes
1 (8 oz.) pkg. cream cheese
1 (16 oz.) carton sour cream
4 Tbsp. oleo
1/3 c. chives
paprika
pepper
salt to taste
Method
Sources
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Cascading chocolate fountain — strawberries, marshmallows, party
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Boil peeled potatoes until tender. Beat sour cream and cream cheese together; add hot potatoes and beat until creamy. Add oleo, chives, salt and pepper to taste. Pour into a well-greased 2-quart casserole dish. Dot with oleo; sprinkle paprika on top. Bake at 350° for 25 minutes.