Place potatoes in a Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20 -25 minutes or until potatoes are tender. Drain and placae in a bowl; mash. Add sour cream cream cheese 4 tablespoons butter onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 13-in.x 9-in. x2-in baking dish. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Refrigerate or bake immediately covered at 350 degrees for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated let stand at room temperature for 30 minutes before baking.
This recipe has been added to the following public cookbooks:
Larie's Favorite Recipes
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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