Irish Potato Casserole
By Chef Andrew Faulkner


10 medium Organic Russet Potato peeled 
8 ounces Cream Cheese (soft) 
16 ounces Sour Cream 
1/2 cup Butter or Margarine melted 
1/4 cup Chives 
1 clove Organic Garlic minced 
3 teaspoons Salt 
1/8 teaspoon Garlic Powder 


Cook potatoes in boiling water for approximately 30 min or until tender. Drain and mash. 

Beat cream cheese with electric mixer until smooth. 

Add potatoes and remaining ingredients, except paprika; beat just until combined. 

Spoon mixture into a lightly buttered 2 qt casserole; Sprinkle with paprika. 

Cover and refrigerate overnight. Remove 15 min before baking. 

Uncover and bake at 350 degrees F for 30 minutes.