Wednesday, September 28, 2011

Sour Cream Potatoes

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While living in Japan I would often grab the "Taste of Home" recipe books at the commissary check out lines trying to find new meals to make. During one autumn I came across this completely delicious mashed potatoe dish. (do you put an 'e' at the end of potatoe??) Apparently it was submitted by Krista Smith Kliebenstein in Fort Collins, Colorado. I don't know you Krista, but I'm in love with your potatoes.

And who doesn't love potatoes?? They are seriously my favorite side dish. I like to eat them in so many ways... except maybe pickled, because really... why would you pickle a potatoe??

If you are on a diet or counting your calories in any way... stay away from the yumminess or you will feel the guilt like there's no tomorrow.

Alright let's get to business. Forgive the bad photography because it is actually hard to get nice pictures of food. Oh, and I usually always post SOOC:

Sour Cream Potatoes

10 medium red potatoes, peeled and quartered
1 package of cream cheese, cubed (8 ounces)
1 cup sour cream (8 ounces)
1/4 cup milk
2 tablespoons butter (or much, much more if you want)
1 tablespoon dried parsley flakes
1-1/4 teaspoons garlic salt
1/4 teaspoon paprika (but who really measures paprika when you're sprinkling it on top?!)

So you peel and cut up the potatoes and place them in a pot with water and cover. Bring to boil then reduce and cook unil the potatoes are tender. Usually around 20 minutes.

Transfer potatoes to a large mixing bowl and mash up the potatoes. Add the cream cheese, sour cream, milk, butter, parsley and garlic salt. Then mix/mash/beat until smooth.

Then take that wonderful smelling mixture and spoon it into a greased 2-quart baking dish. You can then dot the potatoes with butter, but I skip that part since I usually use more butter in the potatoe mixture in the first place. Sprinkle with paprika.

Bake uncovered at 350* for about 30 minutes or until it is heated through. The top should be a nice light golden color.

Remove and dish up! Hope you enjoy! I like to make this recipe for a special dinner, Thanksgiving, potlucks, and for meal committee. Share the goodness.


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