6 cooked (unpeeled) potatoes
1 cube of butter
8 oz. cream cheese
3 ounces sour cream
2 tablespoons minced fresh parsley
Salt to taste
3 tablespoons diced green onion (optional)
3 teaspoons minced garlic (optional)
Mash the potatoes, then add other ingredients. The mixture should be thinner than regular mashed potatoes -- it will thicken after baking. Add milk to make the right consistency. Pour into a greased 9-inch-by-13-inch cake pan, cover with foil and bake 30 minutes at 350 degrees. This recipe can be made at lease two days ahead of time and refrigerated. The baking time will vary depending on the temperature of the potatoes and the size of the pan.
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