Once again we're hosting Thanksgiving at our house. It's a nice tradition, started the same year that my Dad died. It was nice to have a new tradition so that doing the same old thing wouldn't be as painful. My mother is coming over tomorrow and she'll spend a couple of nights. It's good that she comes over because she knows how to do all this stuff and what order it has to be done in. Today I'm making the do-ahead potatoes, a recipe I got from my mother-in-law. I told my husband this recipe is why I married him. They are so good and so easy because you can make them a couple days before and refrigerate them until the day you heat them up and eat them. The flavors get to know each other better while it's refrigerated. Yum.
8-10 Medium Potatoes
1 cup sour cream
1 8-oz. pkg cream cheese
1 tsp garlic or onion salt
butter & paprika
Bake at 350 degrees 45 minutes or so
Serves 6 to 8
Boil potatoes until soft. Drain. Have sour cream and cream cheese at room temperature. Beat them until well-blended. Add cut potatoes gradually, while beating (potatoes should still be hot). Season with garlic/onion salt. Put in 2-quart casserole. Refrigerate for a couple days. Dot with butter and paprika (optional). Bake at 350 until hot.