Sour Cream Potatoes Recipe

Sour Cream Potatoes Recipe
Photo by: Taste of Home
Rating

100% would make again

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, Fort Collins, Colorado

Please log in to rate this recipe

 

Rate Sour Cream Potatoes Recipe

*Click on stars to rate
 

Would you make this recipe again?
*required
 
  • 6-8 Servings
  • Prep: 30 min. Bake: 30 min.

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.

Nutrition 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.

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

Double baked, and double delicious, this potato recipe is a unique play on a baked potato. Whipped the…


VIDEO: Double Baked Potatoes

Christmas Recipes

Looking for a Christmas menu? Create your own menu with these Christmas recipes, plus decorating and entertaining ideas for your next Christmas party.

Get recipes »

Reviews for Sour Cream Potatoes (3)

Sour Cream Potatoes Recipe

Sour Cream Potatoes

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

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

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer