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Description Edit

Contributed by World Recipes Y-Group

  • Yield: 7 Servings

Ingredients Edit

Directions Edit

  1. In a large soup pot boil the potatoes.
  2. Drain, season and mash the potatoes.
  3. Add the sour cream, cream cheese and onion and mix thoroughly.
  4. Place in a 2 quart casserole dish and allow to cool.
  5. Cover and refrigerate for 24 hours.
  6. Top with melted butter and sprinkle with paprika.
  7. Bake in a 350°F oven for 30 minutes.
  8. Enjoy.

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