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
Sour Cream Potatoes
Sour Cream Potatoes
Prep Time
30 min
Cook Time
30 min
Yield
10 servings
Ingredients
- 10 medium red potatoes, peeled and quartered
- 1 package (8 ounces) cream cheese, cubed
- 1 cup 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
- 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.
- 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, until heated through, 30-40 minutes.
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