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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 12
10 large potatoes, peeled and cubed
8 ounces sour cream
8 ounces cream cheese, softened
6 tablespoon butter, divided
2 tablespoon dried onion
salt and pepper, to taste
paprika
Boil potatoes until tender. Drain and mash. Add sour cream, cream cheese, 4 tablespoons butter, onion, and salt. Stir until smooth and the cream cheese and butter are melted. Spread in greased 9 by 13 inch pan. Melt remaining butter. Drizzle over potatoes. Refrigerate or bake immediately, covered, at 350°F for 40 minutes. Uncover and bake 20 minutes longer.