10 large potatoes, peeled and quartered
1 cup (8 oz) sour cream
1 (8 oz) package cream cheese, softened
6 tablespoons butter OR margarine, divided
2 tablespoons dried minced onion
1/2-1 teaspoon salt
paprika

place potatoes in a dutch oven. cover with water and bring to a boil. reduce heat; cover and cook for 20 minutes or until potatoes are tender. drain and place in a bowl; mash. add sour cream, cream cheese, 4 tbs butter, onion and salt; stir until smooth and the cream cheese and butter are melted. spread in a greased 13″x9″x2″ baking dish. melt remaining butter; drizzle over potatoes. sprinkle with paprika. refrigerate or bake immediately, covered, at 350° for 40 minutes; uncover and bake 20 minutes longer. if potatoes are made ahead and refrigerated, let stand at room temp 30 minutes before baking.

12 servings