Party Potatoes Recipe - Plow & Hearth

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5 lb. potatoes, peeled
1/2 pint sour cream
1 8-oz. pkg. cream cheese
1/4 tsp. pepper
1/8 tsp. garlic salt
1 tsp. salt
1/4 tsp. onion salt
2 T butter

Cook peeled potatoes in boiling, salted water until tender. Drain and mash until smooth. Add sour cream, cream cheese, pepper and salts and beat until fluffy. Place potatoes in greased 2 qt. casserole and bake at 350 degrees for 30 minutes. For an autumn touch or for your Thanksgiving buffet, heap potatoes into a hollow pumpkin or squash shell. 8-10 servings.

Helpful hints: These potatoes can be done ahead and refrigerated or they can be frozen for two weeks. Great for holiday dinners!

Submitted by Peggy Rice
Co-Founder of Plow & Hearth

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