Holiday/Special Occasion Potatoes

This potato recipe comes from my aunt and my mom. It is delicious, but not the most healthy dish, so it is reserved for Thanksgiving and Christmas dinners. However, this weekend I decided to make it (for the first time ever) for Ryan's family's Easter lunch. It turned out quite well, if I do say so myself.

INGREDIENTS:
10-12 Large russet potatoes, peeled and cubed
1.5 sticks of real butter, softened
2 blocks of 1/3 less fat cream cheese, softened
1 16 oz Light sour cream
1-2 tsp Dry chives
Salt, Black Pepper, Garlic Powder to taste
Paprika

DIRECTIONS:
1. Boil potatoes til soft in salted water, drain
2. Cut up a stick of butter and add to potatoes, combine using electric mixer
3. Add cream cheese - one block at a time - combine using mixer
4. Add sour cream, combine using mixer
5. Add chives and fold into potato mixture with spatula
6. Sprinkle salt, pepper and garlic pepper - taste test til you have the flavor you like
7. Pour into a glass baking dish (treated lightly with non-stick spray) and spread evenly
8. Melt 1/2 stick of butter and pour over potatoes
9. Sprinkle the top of the potatoes with paprika (amount is up to you)

At this point, you can bake it covered at 350 for about 30 minutes, and then, uncover and bake 15-30 more minutes - until the middle of the potatoes is warm. You can also refrigerate over night and bake the next day. (I think this is the best way.)

When it's ready, take it out and let it set for about 5-10 minutes. I stir it up before serving, too, but below is the picture of it right out of the oven.

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