Make-Ahead Potato Casserole |
| Name: |
Jill Kerman |
| Base: |
Camp Pendleton |
| Recipe: |
Wash and Peel 5 pounds of baking potatoes. Place in boiling water and cook until tender. When finished, drain potatoes. Add 1/2 cup of heated milk, 8 oz. sour cream, 8 oz. cream cheese, and 1 stick of butter. Using a hand mixer, mix until creamy. Add salt and white pepper to taste. Load potatoes into a 13"x9" baking dish and either:
1.) Place in 375 degree oven for 30-35 minutes. OR, 2.) Cover with saran wrap and store in fridge until ready. (Can be made two days ahead.) Sprinkle with chopped chives before serving! Enjoy! |
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