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Creamy French Onion Mashed Potatoes
8 to 9 cups diced peeled potatoes
2 tablespoons butter
2 tablespoons milk
3/4 teaspoon salt
1/4 teaspoon pepper
8 ounces cream cheese, softened
8 ounces refrigerated French onion dip
In a large saucepan, cook potatoes in boiling salted water until tender; drain.
Mash the potatoes with butter, milk, salt and pepper until smooth.
Add cream cheese and onion dip; mix well.
Spread in a greased 2 1/2-quart baking dish. Sprinkle with paprika.
Cover and refrigerate 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking.
Bake, uncovered, at 350 degrees F for 50-60 minutes or until heated through.
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