Sour Cream Potatoes
TOTAL TIME: Prep: 30 min. Bake: 30 min.
YIELD: 10 servings.
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
Ingredients
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10 medium red potatoes, peeled and quartered
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1 package (8 ounces) cream cheese, cubed
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1 cup sour cream
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1/4 cup 2% milk
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2 tablespoons butter, divided
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1 tablespoon dried parsley flakes
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1-1/4 teaspoons garlic salt
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1/4 teaspoon paprika
Directions
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1.
Preheat oven to 350°. Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and cook for until tender, 15-20 minutes. Drain.
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2.
In a large bowl, mash the potatoes. Add the cream cheese, sour cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth.
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3.
Spoon into a greased 2-qt. baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, until heated through, 30-40 minutes.
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