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. Dovetailing Tip: Cook enough potatoes to have enough leftovers to use in Beefy Swiss Bundles on day 3.
Prep time:
Cook time:
Serving size: 10
Calories per serving: 159
Ingredients:
Cook time:
Serving size: 10
Calories per serving: 159
10 medium red potatoes, peeled and quartered
1 package (8 ounces) cream cheese, cubed
1 cup sour cream
1/4 cup 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.
Source: tasteofhome.com
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
