12 medium potatoes, peeled and quartered
1 (8-oz) package cream cheese, cubed
¼ c. butter, softened
½ c. sour cream
½ c. milk
2 eggs, slightly beaten
4 green onions, finely chopped
1 t. salt
¼ t. white pepper
¼ t. nutmeg
¼ c. butter, softened
½ c. sour cream
½ c. milk
2 eggs, slightly beaten
4 green onions, finely chopped
1 t. salt
¼ t. white pepper
¼ t. nutmeg
Boil potatoes in salted water in a large saucepan, cover and
cook until tender. Drain and place in
large mixing bowl. Mash or beat until
smooth. Add cream cheese and
butter. Beat until smooth and stir in
sour cream
In small bowl, blend milk, eggs, onions and seasonings. Add to potato mixture and whip until mixture
is light and fluffy.
Put in 9” x 13” greased glass baking dish; cover and
refrigerate several hours or overnight.
Bake, uncovered, 45 to 60 minutes at 350 degrees or until puffed and
golden brown.
FAVORITES, a Collection of Favorite Ivory Family Recipes,
Third Edition, 2010, p. 123
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