SOUR CREAM POTATOES RECIPE RECIPES

Steps:

• Place potatoes in a large pot and cover with water. Bring to a boil and generously salt water.
• Simmer until potatoes are tender, about 20 minutes.
• Drain well. Mash potatoes together with cream cheese, sour cream, chives, salt and pepper. Beat with an electric mixer until smooth.
• Place in a storage container with the lid off and chill in refrigerator. When potatoes are cold, cover tightly with lid.
• When read to reheat potatoes, preheat oven to 350 degrees F.
• Grease a baking dish and spoon desired amount of potatoes into a dish. Sprinkle with paprika and dot with butter.
• Bake for 30 minutes or until heated through.
• Use within 10 days.

Steps:

• Butter an 11x7-inch (2 quart) baking dish and set aside.
• Slice the peeled potatoes to 1/8 inch thick circles. Place the potatoes in a large saucepan or Dutch oven; add water to cover by 1 inch. Cook until tender and cool slightly.
• Heat the oven to 350 degrees.
• In a 2 1/2-quart saucepan, melt the butter over medium heat. Add the onion; cook 1 minute. Stir in the flour and salt. Cook until the mixture bubbles. Gradually stir in the milk and cook until the mixture boils. Reduce the heat to low.
• Stir in the sour cream and cheese. Cook on low until cheese is melted, stirring constantly.
• Layer half of potatoes in baking dish. Pour half the sauce over the potatoes. Repeat with the remaining potatoes and sauce. Sprinkle the potatoes with paprika.
• Bake for 30 to 35 minutes or until bubbly and the top starts to brown.