Make-Ahead Potatoes

Directions

1. 1
   Place potatoes in a Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20 to 25 minutes or until potatoes are tender.
2. 2
   Drain and place in a bowl; mash to desired texture.
3. 3
   Add sour cream, cream cheese, 4 tablespoons of margarine, onion flakes and salt; stir until smooth and the cream cheese and margarine are melted.
4. 4
   Spread in a greased 13 x 9 x 2-inch baking dish.
5. 5
   Melt remaining margarine; drizzle over potatoes.
6. 6
   Sprinkle with paprika.
7. 7
   Bake, covered, at 350° for 40 minutes; uncover and bake 20 minutes longer.
8. 8
   If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.
9. 9
   Yield: 12 servings.