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Sour Cream Mashed Red Potatoes

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“One of the great things about these creamy, mashed potatoes is that they are even better if you make them a day ahead and and bake them the next day! I like to use the garlic and chive or vegetable garden cream cheese for these.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 10 medium red potatoes, peeled and quartered
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream (8 oz)
  • 14 cup milk
  • 2 tablespoons butter, divided
  • 1 tablespoon dried parsley flakes
  • 1 14 teaspoons garlic salt (you can use regular salt if you prefer, but you might want to add less)
  • 14 teaspoon paprika

Directions

  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, milk, 1 tblspn of the butter, parsley flakes 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.

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