Description
This is recipe is loved by everyone who has tried it. My husband’s uncle kept this recipe a secret for many years and would not share it with anyone; we had to wait until he passed away, and then my husband’s aunt gave us the recipe. I made these for a Thanksgiving dinner we had at church, and now every time we have any sort of meal at church I am always asked if I going to make uncle Dick’s potatoes. Even in the summer, this is what they want me to make. I hope you enjoy this recipe as much as we do.
Ingredients
- 4 pounds potatoes, peeled and cut into chunks
- 1 cup sour cream
- 1 (8 ounce) package cream cheese, softened
- 1 tablespoon salt
- ¼ teaspoon ground white pepper
- 1 clove garlic, crushed
- 1 tablespoon melted butter
- ½ teaspoon paprika
- ¼ cup chopped fresh chives
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender
- about 20 minutes; drain and transfer potatoes to a large bowl.
- Mash sour cream
- cream cheese
- salt
- white pepper
- and garlic into the potatoes with a potato masher to your desired consistency; transfer to a baking dish
- cover with plastic wrap and refrigerate 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Drizzle melted butter and sprinkle paprika evenly over the top of the potatoes.
- Bake in preheated oven until hot in the center
- about 30 minutes. Garnish with chives.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 9 hrs
Servings: 8