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Sour Cream Potato Casserole


Instant potatoes make this casserole a cinch to prepare and bake, and the sour cream and cream cheese give it loads of flavor.

Cook Time: 40 minutes

Total Time: 40 minutes


  • 4 cups instant mashed potatoes (Potato Buds)
  • 1 1/2 tsp. salt
  • 4 cups hot water
  • 1 cups milk
  • 6 tablespoons butter
  • 1 3/4 cups sour cream
  • 6 ounces cream cheese
  • 2 tablespoons butter
  • paprika


Stir potatoes, water, milk, 6 tablespoons of butter, and salt in large microwaveable bowl until moistened. Cover loosely with plastic wrap and microwave for 6 to 7 min. on High until bubbly.

Blend with electric mixer until smooth. Add sour cream and softened cream cheese. Mix until again smooth. Turn into greased 2 1/2-quart casserole dish. Dot with remaining butter and sprinkle with paprika.

Bake the casserole, uncovered at 350 degrees for 30 minutes.
Very good put together in the casserole dish a day in advance and baked just before serving. Serves 8 to 10.

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