Cream Cheese Potato Bake

Source: Pleasant View 11th Ward Cookbook
Cook time: 30 minutes
Serves 12 people
Ingredients
12 potatoes, mashed
1 package cream cheese
2 teaspoons salt
1 1/2 cups sour cream
1 1/2 tablespoons butter
1/8 teaspoon pepper
Directions
1.Mix all ingredients well until smooth and creamy.
2.Spread in baking dish.
3.Dot with butter and sprinkle with paprika.
4.Bake at 350 degrees for 30 minutes.

Review:
Well first off, sorry for not posting last week. I was really excited about this recipe because it's an old favorite under a new name. My aunt brought this several years ago to a Thanksgiving and these have been my favorite mashed potatoes ever since. They're rich enough to eat without gravy. I was even composing the post in my head, and then next thing I knew it was the weekend. Then of course I couldn't post because I couldn't figure out whether to do two posts a day to make up for it, or spread them out. I still haven't decided, but I'm biting the bullet and posting anyway.

So again, these are my favorite mashed potatoes. I made them on an extremely hot day and had my in-laws over for dinner so they wouldn't suffer the heat as well. I served them with gravy mixed with canned beef chunks. My timing was off, so after my husband showed off his manly strength mashing the potatoes by hand for me, there wasn't time to bake them and we ate them freshly mashed. They were wonderful.

The nice thing about these potatoes is the baking. After tasting them freshly mashed I recommend making a double batch, eating some right away and then saving the rest(fridge or freezer) to dot with butter and bake later. Having mashed potatoes that easily reheat takes some of the last minute stress off the traditional holiday meals. After Friday night's potatoes and gravy I baked the leftovers to use with Saturday's Broccoli Meat Roll. I'm an Idaho girl and I was thrilled to have mashed potatoes all weekend long!