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Sour Cream Potatoes

 Sour Cream Potatoes
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
10 ServingsPrep: 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: 10 servings.