Cream Cheese Potatoes Recipe
Cream Cheese Potatoes Recipe photo by Taste of Home

Cream Cheese Potatoes Recipe

Publisher Photo
Flavored with garlic salt and chives, these potatoes are rich, creamy and oh, so yummy. A sprinkling of paprika gives this dish a festive look. We prefer these to plain mash potatoes.—Cyneli Fynaardt, Oskaloosa, Iowa
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 8 servings

Ingredients

  • 6 large potatoes, peeled and cubed
  • 1 package (8 ounces) cream cheese, cubed
  • 1 cup (8 ounces) sour cream
  • 1/2 cup milk
  • 1 teaspoon garlic salt
  • 2 teaspoons minced chives
  • 2 tablespoons butter, melted
  • 1/2 teaspoon paprika

Nutritional Facts

1 serving (1 cup) equals 410 calories, 18 g fat (12 g saturated fat), 60 mg cholesterol, 378 mg sodium, 52 g carbohydrate, 4 g fiber, 9 g protein.

Directions

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; mash potatoes. Beat in the cream cheese, sour cream, milk, garlic salt and chives until well blended.
  2. Transfer to a greased shallow 3-qt. baking dish. Drizzle potatoes with butter and sprinkle with paprika. Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly and potatoes are heated through. Yield: 8 servings.
Originally published as Party Potatoes in Taste of Home February/March 2004, p18

Nutritional Facts

1 serving (1 cup) equals 410 calories, 18 g fat (12 g saturated fat), 60 mg cholesterol, 378 mg sodium, 52 g carbohydrate, 4 g fiber, 9 g protein.

Reviews for Cream Cheese Potatoes

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 20, 2013

"A wonderful dish that tastes like you spent hours making it but was really quite simple and quick."

MY REVIEW
Reviewed Apr. 9, 2010

"I made this recipe for Easter last year and it was a hit! I really liked that I could make it in the morning, put it in the fridge and then bake it before company arrived. I baked it in a 9x13" baking pan. I also used light sour cream, light cream cheese and skim milk and I wasn't able to tell that it was "light"."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT