1 cup milk
6 tbs. margarine
1 1/2 tsp. salt
4 cups dry instant potatoes
8 oz. cream cheese (softened)
1/2 cup sour cream
paprika
Heat water, milk, margarine and salt just to boiling. Remove from heat. Stir in instant potatoes. Add cream cheese and sour cream. Mix together on low speed of mixer. Spoon into a greased 11"x 17" casserole. Sprinkle with paprika and dot with margarine. Bake at 350 degrees for 30 minutes or until heated through. Note: Ideal for company since it can be prepared ahead and refrigerated, then baked later. Add 15 minutes to baking time if prepared ahead and refrigerated.
-compliments of Lorrie Mitchell
