Buffet Potatoes
7 ingredients
2 steps
Ingredients
- 5 pounds Idaho Potatoes
- 3 ounces, weight Cream Cheese, At Room Temperature
- 8 ounces, weight Sour Cream
- 1 stick Unsalted Butter
- 1-1/2 cup Whole Milk
- 2 teaspoons Salt
- 1 teaspoon Pepper
Directions
-
1Peel and dice potatoes. Boil in water for 20 minutes or until fork tender and drain. Add all remaining ingredients and beat.
-
2You can place this in the oven for up to 2 hours before your meal to keep it warm. I have placed this into a crock pot and it works well, too. I have also added bacon and cheddar cheese on top. Everyone loves these potatoes and they always ask for the recipe!
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