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Buffet Potatoes

Yield Makes 10 servings


  • 8 large potatoes, peeled and chopped (6 pounds)
  • 1/2 cup butter, divided
  • 1 (3-ounce) package cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 medium onion, chopped
  • 12 large fresh mushrooms, sliced

How to Make It

  1. Bring potato and water to cover to a boil in a large Dutch oven; boil 15 minutes or until tender. Drain and mash. Stir in 1/4 cup butter, cream cheese, and next 4 ingredients until smooth.

  2. Melt remaining 1/4 cup butter in a large skillet over medium heat; add onion and mushrooms, and saute until tender.

  3. Spoon one-third of potato mixture into a lightly greased 2 1/2-quart baking dish; top with halfof mushroom mixture. Repeat layers, ending with potato mixture.

  4. Bake at 350° for 30 minutes or until lightly browned.