My grandpa, who gave me this recipe, liked the way the cream cheese and onion dip created a wonderful velvety texture. I often assemble these potatoes the night before, then pop them in the oven the next day. —Mary Kay Elert, St. Paul Park, Minnesota
Ingredients
- 12 medium potatoes, peeled and quartered
- 2 tablespoons butter
- 2 tablespoons 2% milk
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (8 ounces) cream cheese, softened
- 1 carton (8 ounces) French onion dip
- Paprika
Directions
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain. Mash the potatoes with butter, milk, salt and pepper until smooth. Add cream cheese and onion dip; mix well.
- Spread in a greased 2-1/2-qt. baking dish. Sprinkle with paprika. Cover and refrigerate, 8 hours or overnight.
- Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until heated through, 50-60 minutes.
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