POTATO
CASSEROLE
10
medium
potatoes
1
(8-ounce)
package
cream
cheese,
softened
1
(8-ounce)
carton
sour
cream
1/2
cup
melted
butter
1/4
cup
chopped
chives
1
clove
garlic,
minced
(optional)
2
teaspoons
salt
Paprika
or
fine
breadcrumbs,
for
garnish
Peel
and
cook
potatoes
in
boiling
water
until
tender.
Beat
cream
cheese
with
mixer
until
"smooth.
Add
well-drained
potatoes,
sour
cream,
melted
butter,
chives,
garlic
and
salt,
and
continue
beating
until
smooth.
Spoon
into
buttered
2-quart
casserole,
sprinkle
with
paprika
or
fine
breadcrumbs.
Cover
and
refrigerate
overnight.
Let
set
at
room
temperature
15
minutes
before
baking.
Uncover
and
bake
30
minutes
at
350
or
until
thoroughly
heated.
Serves
eight
to
10.
If
freezing,
add
breadcrumbs
and
paprika
just
before
baking.
