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Ingredients
- 8 to 10 potatoes
- 8 oz. cream cheese
- 1 c. sour cream
- milk
- 1/4 tsp. garlic or onion salt
Method
- Boil potatoes.
- Drain.
- Mash.
- Combine cream cheese and sour cream and add to potatoes.
- Add enough milk to make creamy consistency.
- Add 1/4 to 1/2 teaspoon garlic salt and onion if desired.
- Put in 2-quart casserole.
- Bake 45 minutes at 350°.
- May be frozen.
- Thaw before baking.
- May sprinkle cheese on top.
- Will keep two weeks in refrigerator.