Friday, September 7, 2018

Sour Cream and Cheddar Potatoes

  • 10 medium red potatoes, peeled and quartered
  • 1 8 ounce package cream cheese; cubed
  • 1 cup sour cream
  • ½ cup shredded cheddar cheese
  • ¼ cup milk
  • 2 tablespoons butter; divided
  • 1 tablespoon dried parsley
  • 1 ¼ teaspoon garlic salt
  • ¼ teaspoon paprika
1. 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.

2. In a large mixing bowl, mash the potatoes. Add the cream cheese, sour cream, cheddar cheese, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth.

3. Spoon into a greased 2-quart baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, at 350˚ for 30-40 minutes or until heated through.


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