Moscow-Pullman Daily News Blogs

A non-stop schedule today caused me to do my daily posting later than usual, so please forgive me.

Holiday invitations are already coming in and interestingly; the format has changed on some — people opting to do potlucks, even businesses.  So I thought I would share a good recipe if you happen to be attending such an event.

The following is from a cookbook I’ve had for several years called Taste of Home’s “Best of Country Potluck Recipes.”

The potato recipe I’m sharing below is easy to assemble, can be made ahead of time and better yet, the end result is very tasty.

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Make Ahead Potatoes

Margaret Twitched, Danbury, Iowa

• 10 large potatoes, peeled and quartered

• 1 cup (8 ounces) sour cream

• 1 package (8 ounces) cream cheese, softened

• 6 tablespoons butter or margarine, divided

• 2 tablespoons dried minced onion

• 1/2 to 1 teaspoon salt

• Paprika

Place potatoes in a Dutch oven or large kettle; cover with water and bring to a boil.  Reduce heat; cover and cook for 20 to 25 minutes or until potatoes are tender.  Drain and place in a bowl; mash.  Add sour cream, cream cheese, 4 tablespoons butter, onion and salt; stir until smooth and the cream cheese and butter are melted.  Spread in a greased 13 x 9 x 2-inch baking dish.  Melt remaining butter; drizzle over potatoes.  Sprinkle with paprika.

Cover and refrigerate 8 hours or overnight.  Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350 degrees for 40 minutes; uncover and bake 20 minutes longer.

Yield:  12 servings.