from the kitchen of Amy Kilgallin
a cheesy potato casserole that will win
1.5 tablespoons onion powder
1.5 tablespoons salt
Lawery's seasoned salt
10 cups whole milk
6 cups half and half
12 tablespoons butter (1 1/2 sticks)
ounces cream cheese
28 ounces (box) Betty Crocker Potato Buds
8 tablespoons butter (for topping)
*Grease (1) 2" full steamtable pan with shortening.
*Mix first seven
ingredients in pot on top of stove. Heat mixture until boiling. (CAREFUL!!...Pot WILL boil over).
*Remove from heat and
mix potato buds into liquid. Let stand 30 seconds. Pour into pan.
*Cover with plastic wrap and place into refrigerator
over night or ready to serve.
*When ready to serve, add topping butter over the potatoes and place in 350°F oven
until hot, brown, and bubbly.
*Let stand a few minutes and serve with a garnish of parsley, paprika, chives, etc.