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Ingredients
- 5 lb. potatoes
- 1 stick butter
- 1 carton sour cream with chives
- salt, pepper and garlic salt to taste
- 1 (8 oz.) cream cheese
Method
- Cook potatoes until tender; drain.
- Add remaining ingredients. Spoon mixture into a lightly greased 9 x 13-inch baking dish. Brush top of mixture with melted butter.
- Bake immediately or cover and refrigerate.
- If refrigerated, let stand at room temperature 30 minutes before baking.
- Bake at 350°, uncovered, for 30 minutes.
