Serves: 8
Total Calories: 349

8 russet potatoes medium, peeled and quartered (about 4 lb.)
1/2 cup green onion minced, including some green
1/2 cup celery minced
1/4 cup green bell pepper minced
1 tablespoon parsley minced
1/4 cup butter or margarine
1 (8-ounce) package cream cheese at room temperature
1 cup sour cream
1 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons butter or margarine, cut in pieces

In a large saucepan over medium heat, cover and cook potatoes in boiling salted water for 30 minutes or until tender. Drain and return saucepan to low heat, shaking pan to dry potatoes. Remove from heat cover and keep hot.

Preheat oven to 375°.

Meanwhile, in a medium saucepan over medium heat, saute green onions, celery, green pepper and parsley in 1/4 cup butter or margarine for 5 to 8 minutes or until tender set aside.

In a large mixer bowl at medium speed, beat cream cheese and sour cream until blended and fluffy. Add hot potatoes, one at a time, and continue beating until all potatoes are added. Increase speed to high and beat until smooth and fluffy. At low speed, beat in sauteed vegetables, salt, garlic powder and pepper. Spoon into an ungreased 2 1/2 -quart deep baking dish. Sprinkle with paprika and dot with 2 tablespoons butter or margarine.

Bake for 25 minutes or until heated through and top is lightly browned.

Nutritional Facts:

Serves: 8
Total Calories: 349
Calories from Fat: 210

More Recipes from the Gold Star Collection Cookbook:
Broccoli Casserole
Brussels Sprouts And Onions Au Gratin
Country Green Beans
Creamed Peas Deluxe
Fresh Corn Fritters
Galveston Baked Rice
Herbed Peas And Mushrooms
Orange-Honey Glazed Carrots
Ruby Applesauce
Snowy Mashed Potatoes
White Sauce And Peas