This is another recipe from my newest Paula magazine. Beside it is Sirloin Steaks with Bleu Cheese and Mushroom Wine Sauce - that recipe will be coming tomorrow. It serves 6-8. The below recipe is really buttery, so if youre not used to that much butter, you may want to only do 1/2 a cup instead of 3/4. But it was really good and easy!
What you need:
1 3 pound bag red potatoes, quartered
3/4 cup butter, softened
1(8oz) package cream cheese, softened
1 cup sour cream
2 teaspoons salt
1/2 teaspoon ground black pepper
What you need to do:
In a large dutch oven (i just used my big pasta pot), add potatoes and water to cover. Bring to a boil over medium-high heat. Reduce heat (but I wouldn't reduce to lower than medium), and simmer for 8-10 minutes or until potatoes are tender; drain well. Add butter, cream cheese, scream, s & p. Mash with a potato masher until desired consistency. Also, These were really really good with the sauce from the steak. I'd recommend pouring some on if you eat them together.
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