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Sour Cream Potatoes Recipe

Sour Cream Potatoes Recipe photo by Taste of Home

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One of the great things about these creamy potatoes is they turn out even better if you make them a couple days ahead and bake them on the day you serve them till they're golden brown on top. —Krista Smith Kliebensteain, Broomfield, Colorado

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Sour Cream Potatoes Recipe

Prep: 30 min. Bake: 30 min.

Yield: 10 Servings

30 30 60

Ingredients

10 medium red potatoes, peeled and quartered
1 package (8 ounces) cream cheese, cubed
1 cup (8 ounces) sour cream
1/4 cup 2% milk
2 tablespoons butter, divided
1 tablespoon dried parsley flakes
1-1/4 teaspoons garlic salt
1/4 teaspoon paprika

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
In a large bowl, mash the potatoes. Add the cream cheese, sour cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth.
Spoon into a greased 2-qt. baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 288 calories, 18 g fat (11 g saturated fat), 59 mg cholesterol, 423 mg sodium, 25 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Sour Cream Potatoes in Taste of Home August/September 2007, p35

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Reviews for Sour Cream Potatoes

Sour Cream Potatoes

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Reviewed on Jul. 07, 2010 by ksmithco

My family loved these potatoes. I was told that they go on the "make again" list. I agree that they only get better with time. They were great the first night and even better the second. I made them along with the Grilled Sirloin Roast and Coconut Pineapple Cake that go with this as "My Mom's Best Meal".

Reviewed on Apr. 05, 2010 by hollyespen

Definately delicious! Served these yummy potatoes with oven fried pork chops! If you love mashed potatoes then you will be delighted with these!

Reviewed on Sep. 14, 2009 by wintermom9597

I used 10 potatoes, but only peeled 5, left the skin on the other five. Used reduced fat cream cheese and sour cream and skim milk to cut down on the fat.

Reviewed on Jul. 28, 2009 by Cottage1

I use a 5 lb. bag of red potatoes instead of what the recipe calls for, and an extra 1/4 tsp. of garlic powder. My 19 year old son won't eat regular mashed potatoes, but he loves these ones.

Reviewed on Aug. 14, 2008 by sacrills

Can you freeze these potatoes before you bake them? - Sadie Crills, Lancaster, PA

Reviewed on Aug. 07, 2008 by seyfried