Buffet Potatoes

Recipe from

Southern Living


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


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.

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

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.

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