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Categories:Viewed: 47 - Published at: 4 years ago
Ingredients
- 1 can cream of mushroom soup
- 1/2 tsp. paprika
- 1 c. shredded Cheddar cheese
- 4 medium baking potatoes, cut in 1/4 slices
- 1/2 tsp. pepper
Method
- When you are mashing or whipping the potatoes, add cream cheese.
- For 5 pounds of potatoes, I put a small package of the Philadelphia cream cheese.
- Leftovers stay just fine 2 to 3 days covered in the refrigerator.