Make-Ahead Potatoes

1. 1

   Place potatoes in a Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20 to 25 minutes or until potatoes are tender.

2. 2

   Drain and place in a bowl; mash to desired texture.

3. 3

   Add sour cream, cream cheese, 4 tablespoons of margarine, onion flakes and salt; stir until smooth and the cream cheese and margarine are melted.

4. 4

   Spread in a greased 13 x 9 x 2-inch baking dish.

5. 5

   Melt remaining margarine; drizzle over potatoes.

6. 6

   Sprinkle with paprika.

7. 7

   Bake, covered, at 350u00b0 for 40 minutes; uncover and bake 20 minutes longer.

8. 8

   If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.

* Per serving · 4 servings · Values may vary.

No additional tips available.