Make-Ahead Potatoes

Ingredients

• 6 tablespoons butter divided
• 8 ounces cream cheese softened
• 2 tablespoons dehydrated onion dried minced
• 12 servings paprika 
• 10 large potatoes peeled quartered
• 0.5 teaspoon salt 
• 8 ounces cream sour

Equipment

• bowl
• oven
• baking pan
• dutch oven

Directions

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