Steak and ‘taters in one form or another is a staple kind of meal in the Hill Country.  Add a green veggie and you’re in business. This tasty dish is a great one that can be made completely ahead of time and baked when ready to serve.  Great for a cook-out or buffet dinner, and, of course, for just plain old supper!

To Serve 4 to 6.

4 large baking potatoes (2-1/4 to 3 pounds)
4 ounces cream cheese, at room temperature
2 tablespoons butter, at room temperature
1-1/2 teaspoons sea salt or kosher salt
½ cup sour cream
3 tablespoons Fredericksburg Farms San Jacinto Spinach Dip Mix

Peel potatoes and cut the into chunks.  Place potatoes in a heavy-bottomed pot and add cold water to cover by 2 inches.  Bring to a boil and cook for about 25 minutes, or until potatoes are very tender.  Drain and transfer to a large bowl.  Mash the potatoes to desired consistency.  (Some folks like to leave a few chunks in their mashed potatoes; others want ‘em real smooth.)  Preheat oven to 400 degrees.  Cream together the cream cheese, butter, salt, and sour cream.  Stir in the San Jacinto Spinach Dip mix, blending well.  Stir the cream cheese mixture into the mashed potatoes, incorporating thoroughly.

Turn the potatoes out into a buttered 2-quart casserole dish.  Bake in preheated oven for 40 minutes, or until slightly browned on top.  Serve hot.