Ingredients
- 10 1/4 potatoes
- 8 cups potatoes (peeled)
- 1 c dairy sour cream
- 6 oz cream cheese
- 2 tb butter
- 3 ts onion salt
- 1 ts garlic
- 1/4 ts pepper (freshly ground)
Tastes best if refrigerated 12-24 hours before baking. Can be kept in covered refrigerator container for up to two weeks. POTATOES WITH CHIVES: Instead of 2 tsp. onion salt, use 1 tsp garlic salt or onion salt, 1 tsp. plain salt, and one tbsp. minced freeze-dried or fresh chives.
