| | Directions | | In a large pot, boil potatoes in salted water with peel on until tender, about 20 minutes. Drain and return to pot. Add butter, sour cream and then remaining ingredients. Gradually mix on medium. Transfer to buttered 13X9 glass baking dish with a couple dollops of margarine and parsley atop. Bake 30-40 minutes at 350°. |
|
|
| Ingredients | | - |  | 3 or 4 lbs red or russet potatoes |
| - | | 1/2 onion, chopped |
| - | | 4 cloves garlic, minced |
| - | | 1/4 cup margarine |
| - | | 1/4 cup Dijon Mustard |
| - | | 1/4 cup horseradish (optional) |
| - | | 1/4 - 1/2 cup milk |
| - | | 1/4 cup chopped parsley |
| - | | salt and cracked pepper to taste |
| - | | 1 cup sour cream |
| - | | 4 packages cream cheese (8 ounce pkg) |
| |
| |
