Publisher Photo
Publisher Photo
I've served this fantastic side dish for years. It's a favorite for holidays. I get so many requests for it.—Kathy Fleming, Lisle, Illinois
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min.

Ingredients

  • 5 pounds medium potatoes, peeled and quartered
  • 1/4 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 2 teaspoons salt
  • 2 teaspoons minced chives
  • 1/2 cup shredded Parmesan cheese
  • 1 teaspoon paprika

Directions

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
Drain potatoes and place in a large bowl; mash with butter. In a small bowl, beat the cream cheese, sour cream and salt until light and fluffy; add to potatoes. Stir in chives.
Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 12 servings.
Originally published as Patrician Potatoes in Light & Tasty

Nutritional Facts

1 cup: 292 calories, 15g fat (9g saturated fat), 46mg cholesterol, 560mg sodium, 34g carbohydrate (2g sugars, 3g fiber), 6g protein.

  • 5 pounds medium potatoes, peeled and quartered
  • 1/4 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 2 teaspoons salt
  • 2 teaspoons minced chives
  • 1/2 cup shredded Parmesan cheese
  • 1 teaspoon paprika
  1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
  2. Drain potatoes and place in a large bowl; mash with butter. In a small bowl, beat the cream cheese, sour cream and salt until light and fluffy; add to potatoes. Stir in chives.
  3. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 12 servings.
Originally published as Patrician Potatoes in Light & Tasty

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