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(make-ahead)
8 to 9 cups diced peeled potatoes
2 tablespoons butter
2 tablespoons milk
3/4 teaspoon salt
1/4 teaspoon pepper
8 ounces cream cheese, softened
8 ounces refrigerated French onion dip
Paprika
In a large saucepan, cook potatoes in boiling salted water until
tender; drain. Mash the potatoes with butter, milk, salt and pepper
until smooth. Add cream cheese and onion dip; mix well. Spread in a
greased 2 1/2-quart baking dish. Sprinkle with paprika. Cover and
refrigerate 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake,
uncovered, at 350 degrees F for 50-60 minutes or until heated through
8 to 9 cups diced peeled potatoes
2 tablespoons butter
2 tablespoons milk
3/4 teaspoon salt
1/4 teaspoon pepper
8 ounces cream cheese, softened
8 ounces refrigerated French onion dip
Paprika
In a large saucepan, cook potatoes in boiling salted water until
tender; drain. Mash the potatoes with butter, milk, salt and pepper
until smooth. Add cream cheese and onion dip; mix well. Spread in a
greased 2 1/2-quart baking dish. Sprinkle with paprika. Cover and
refrigerate 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake,
uncovered, at 350 degrees F for 50-60 minutes or until heated through