Thanksgiving Potatoes

Fattening – sinful and scrumptious! (scale down if not making these for a crowd Everytime I make these they turn out a little different depending on the Potatoes. So gauge the consistency as you go – if too thick, add a little milk – you don’t want them to be like paste.

• Ready In: 2 hrs
• Serves: 20-24

Ingredients

• 10  lbs potatoes
• 1  lb butter, -soft
• 16  ounces cream cheese, softened and cubed
• 32  ounces  large sour cream
•  salt & pepper

Directions

1. Peel, quarter and boil potatoes.
2. Drain.
3. Divide the following into 3 batches and.
4. mix with the electric mixer. ( If you try to do this in 2 batches, you will have a mess – ask me how I know).
5. Combine the batches and mix together in a huge baking pan or in two 8 x 13” pans.
6. I sprinkle the top with parsley and/or paprika to make it look pretty.
7. Cover and refrigerate. Before baking – remove from refrig an hour or more ahead of time or allow extra time to bake. Warm with foil removed at 350 for at least 1 hour or until heated through, depends on how cold it was to begin with.
8. Enjoy and don’t think about all the calories – there’s always “tomorrow”.