This recipe was obtained from a dear friend and great cook from Dublin, Georgia, in the late 1980s. We have enjoyed it at many of our Christmas holiday parties with ham or taken to covered-dish dinners at church. It is a wonderful dish that should be prepared the night before and refrigerated overnight to enhance the flavor. It presents well and suggests much time and effort, but really does not require too much. It doesn’t last long because everybody loves it.
8 to 10 medium potatoes, peeled
1 (8-ounce) package softened cream cheese
1 (8-ounce) carton sour cream
½ cup (1 stick) butter or margarine, melted
1 garlic clove, minced
¼ cup chopped chives
Paprika for garnish
In a large saucepan over medium heat cook the potatoes in water until tender. Drain the potatoes and mash. In a mixing bowl beat the cream cheese with a mixer until smooth. Add the potatoes, sour cream, butter, garlic, salt, and chives. Beat just until combined. Spoon the mixture into a lightly buttered 2-quart casserole. Sprinkle with the paprika. Cover and refrigerate 6 to 8 hours or overnight.
When ready to cook, preheat the oven to 350°. Remove the potatoes from the refrigerator 15 minutes before baking. Uncover and bake for 30 minutes or until thoroughly heated.
YIELD: 10 TO 12 SERVINGS
Gena McLendon
Conyers, Georgia