Sunday, January 20, 2013
Red Skin Mashed Potatoes
10 medium redskin potatoes, washed and diced small
8 oz cream cheese, softened
8 oz sour cream
1/2 cup melted butter
1-2 cloves garlic, minced
(totally forgot this and they still taste great!)
2 tsp salt
1 tsp pepper
1/4 tsp chopped chives
Boil potatoes in salted water for 15 minutes or very tender.
Whip cream cheese with mixer until smooth.
Add remaining ingredients.
Whip potatoes and rest of ingredients until well combined.
Potatoes should be cream.
Transfer to a buttered casserole dish. Cover and refrigerate over night
Cover with foil, bake 350 for 20 minutes then remove foil and bake for 30 minutes.
place in crock pot on low/warm
These are delish!