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Parsley Potato Casserole

2 lb potatoes
1/2 cup sour cream
1/4 cup milk
2 ozs butter
2 Tbsp finely chopped parsley
1 oz butter, extra
paprika

Peel potatoes; cook in boiling salted water until potatoes are
tender.

Drain and mash well. Beat in sour cream, milk, butter and parsley.
Spoon potato mixture into ovenproof serving dish; rough up top with
a fork; pour over extra melted butter; sprinkle with paprika. Just
before serving, bake in moderate oven 10 - 15 minutes or until
heated through.

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