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Sour Cream Potatoes Recipe

Sour Cream Potatoes Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 30 min. YIELD:10 servings


  • 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


  • 1. Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
  • 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.
  • 3. 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.

Nutritional Facts

3/4 cup: 229 calories, 14g fat (9g saturated fat), 47mg cholesterol, 240mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 5g protein.

Reviews for Sour Cream Potatoes

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Barbara Fay
Reviewed Jul. 14, 2016

"This recipe is now my favorite way to make mashed potatoes. Love the creamy texture!"

Reviewed Nov. 28, 2014

"I made these for Thanksgiving and these were creamy and delicious. I did the same; left some of the skins on some of the potatoes. I also made the recipe the night before, then baked it 40 mins prior to dinner. The recipe can easily be doubled, which I did for the big dinner, except I increased the sour cream by only an add'tl 1/2 cup. Everyone liked them; will be a feature at holiday dinners and special occasions."

Reviewed Jul. 7, 2010

"My family loved these potatoes. I was told that they go on the "make again" list. I agree that they only get better with time. They were great the first night and even better the second. I made them along with the Grilled Sirloin Roast and Coconut Pineapple cake that go with this as "My Mom's Best Meal"."

Reviewed Apr. 5, 2010

"Definately delicious! Served these yummy potatoes with oven fried pork chops! If you love mashed potatoes then you will be delighted with these!"

Reviewed Sep. 14, 2009

"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 Jul. 28, 2009

"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 Aug. 14, 2008

"Can you freeze these potatoes before you bake them? - Sadie Crills, Lancaster, PA"

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