Post by Chris in NM on Apr 11, 2007 14:29:21 GMT -6
The first time I used regular potatoes like it called for, but the other day I made the potato buds and used them. Much faster and so good!!!!! Enjoy!
Irish Potato Casserole
5 med. potatoes, peeled
4 oz. cream cheese, softened
4 oz. sour cream
1/4 c. butter, melted
1 bunch diced green onions
3 shakes garlic powder
salt to taste
paprika
Cook potatoes in boiling water until tender. Drain and mash. Beat cream cheese w/ mixer until smooth. Add remaining ingredients, except paprika and beat till combined. Spoon into a lightly buttered 2 1/2 qt. casserole dish. Sprinkle with paprika. Cover and refrigerate overnight (I didn't do this). Bake, uncovered, at 350ยบ F for 30 minutes, or till lightly browned. If you refrigerate overnight, remove from the fridge 15 minutes before baking.
Irish Potato Casserole
5 med. potatoes, peeled
4 oz. cream cheese, softened
4 oz. sour cream
1/4 c. butter, melted
1 bunch diced green onions
3 shakes garlic powder
salt to taste
paprika
Cook potatoes in boiling water until tender. Drain and mash. Beat cream cheese w/ mixer until smooth. Add remaining ingredients, except paprika and beat till combined. Spoon into a lightly buttered 2 1/2 qt. casserole dish. Sprinkle with paprika. Cover and refrigerate overnight (I didn't do this). Bake, uncovered, at 350ยบ F for 30 minutes, or till lightly browned. If you refrigerate overnight, remove from the fridge 15 minutes before baking.