is one of the recipes that has been provided by
Shirley Cline from San Francisco in response to
my quest for recipes using Balsamic Vinegar. (You
can contact Shirley by emailing her - click here).
medium sized potatoes
1 cup sour cream
8 oz. cream cheese, softened
5 Tblsp. butter
1/3 cup chives, chopped
Salt and pepper to taste
peeled potatoes until tender.
sour cream and cream cheese together.
hot potatoes and beat until smooth.
butter, chives, salt and pepper to taste.
Place in greased two quart casserole. Dot with
butter and sprinkle paprika on top.
at 350° degrees for 25 minutes.
recipe can be made the day before dinner and refrigerated
in crock-pot. Then, on the serving day, just turn
on crock-pot at low setting and cook potatoes
for about 2-3 hours, to be ready when the rest
of the dinner is ready.
8 - 10