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Sour Cream Potatoes




Source of Recipe


Taste of Home magazine, Aug. /Sept. 2007


Recipe Introduction


These were delicious – and incredibly easy. They reheat beautifully, too. I have been looking for a way to do cheese potatoes in casserole form for Christmas eve to make reheating easier than individual stuffed potatoes in case I have to work and I think I will mess around with this recipe a bit to see if it will work – I think it will!


List of Ingredients




10 medium red potatoes, peeled and quartered (I used 2 lb. russets)
1 (8 oz.) pkg. cream cheese, cubed
1 (8oz.) cup sour cream
1/4 c. milk
2 T. butter, divided
1 T. dried parsley flakes
1 1/4 t. garlic salt (I used garlic powder and salt)
1/4 t. paprika


Recipe



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 mixing bowl, mash the potatoes. Add the cream cheese, sour cream, milk, 1 T. 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 degrees for 30-40 minutes or until heated through.

Serves 6-8.