Ingredients
- 10 1/4 potatoes
- 1,900 gr potatoes (peeled)
- 240 ml dairy sour cream
- 170 ml cream cheese
- 28 gr butter
- 9 gr onion salt
- 3 gr garlic
- 1 gr 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 tablespoon. minced freeze-dried or fresh chives.
