6 large potatoes, sliced
1 tsp. salt
dash of garlic (optional)
1 tsp. onion, grated
2 Tbsp. butter
8 oz. cream cheese
1 carton sour cream
1 c. grated cheese
Cook potatoes in salted water until tender, drain.
Combine potatoes, butter, cream cheese and sour cream. Whip
until smooth and fluffy, add salt, garlic and onion. Whip.
Top with grated cheese. May be refrigerated overnight, if
desired. Bake at 350 degrees for 30 minutes or until brown.
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