Ingredients
10-12 leg. Potatoes
1 cup sour cream
375 gram cream cheese
1 Tbsp. Salt
3 Tbsp. Butter
1/2 tsp. Onion salt
Freshly ground pepper
1/2 c. Fine dry breadcrumbs
Chopped parsley optional
Preparation
Boil potatoes in salted water x 40 min. Grease a 2-guard casserole dish.Drain and purée in bowl. Cut cream cheese into 1" cubes and along with sour cream, 3 Tbsp. Butter and seasonings. Whip until light and fluffy. Turn into casserole dish. Mix 3 Tbsp. Butter with breadcrumbs. Evenly sprinkle over potatoes. Bake uncovered in pre-heated 350 F. oven x45-50 min.
