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Recipe: Sour Cream Potatoes/'Potato Buds'

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Best made one day early and baked just before serving. Good with meatloaf. I've also made this in larger amounts by doubling the recipe.
4 C. instant mashed "Potato Buds"
4 C. hot water
1 C. hot milk
6 TB. margarine
1 1/2 tsp. salt
1 3/4 C. sour cream
6 oz. cream cheese
2 TB margarine
Paprika
Stir first five ingredients in a large microwaveable bowl until moistened. Cover loosely with plastic wrap and microwave for 6 - 7 minutes on High until bubbly. Blend with electric mixer until smooth. Add sour cream and softened cream cheese. Mix until again smooth. Turn into a greased 10-inch casserole dish (2 1/2 Quarts). Dot with remaining margarine and sprinkle with paprika. Bake, uncovered at 350 degrees for 30 minutes.
MsgID: 0754
Shared by: dj-IA
Board: Make Ahead & Mixes at Recipelink.com
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