Make-Ahead Potatoes

• 10 large potatoes, peeled and quartered
• 1 c. (8 oz.) sour cream
• 1 (8 oz.) pkg. cream cheese, softened
• 6 Tbsp. margarine, melted and divided
• 2 Tbsp. dried onion flakes
• 1/2 to 1 tsp. salt
• paprika

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. Drain and place in a bowl; mash to desired texture.
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. Spread in a greased 13 x 9 x 2-inch baking dish.
5. Melt remaining margarine; drizzle over potatoes.
6. Sprinkle with paprika.
7. Bake, covered, at 350u0b0 for 40 minutes; uncover and bake 20 minutes longer.
8. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.
9. Yield: 12 servings.

potatoes, sour cream, cream cheese, margarine, onion flakes, salt, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=40771 (may not work)