I would make this again with major adjustments. Peel the potatoes and cut them into chunks. Used reduced fat cream cheese and sour cream and skim milk to cut down on the fat. Spoon into a greased 2-qt. Love the creamy texture! If you love mashed potatoes then you will be delighted with these! * Cut butter into small pieces before melting. Home Recipes Cooking Style Comfort Food. Place potatoes in a large saucepan and cover with water. Reduce heat; cover and cook for 15-20 minutes or until tender. I was told that they go on the "make again" list. Steps to Make It. I should have gone with my gut and just added milk until the consistency I prefer was reached. 2.4. I understand the name is sour cream potatoes, but I was hoping that you could taste the potatoes as well. In a large bowl, mash the potatoes. Optionally, melt the butter over medium heat with vigorous whisking. Reduce heat; cover and cook for 15-20 minutes or until tender. Recommended and Safe Internal Temperatures of Meat and Fish. Dot with remaining butter; sprinkle with paprika. Bake in a preheated oven until done (small potatoes about 60 minutes, medium about 15 minutes, and large about 1 hour and 30 minutes). Bake, uncovered, at 350° for 30-40 minutes or until heated through. Then, microwave for a short time with a few seconds break between - to prevent little "explosions". The potatoes came out much looser than I wanted them too. baking dish. Bring to a boil over high heat. Place potatoes in a large saucepan and cover with water. Everyone liked them; will be a feature at holiday dinners and special occasions. They were great the first night and even better the second. I usually use a combination of basil, sage, oregano, and parsley. This recipe is now my favorite way to make mashed potatoes. Too much sour cream for me. Definately delicious! Served these yummy potatoes with oven fried pork chops! It is very easy to make and takes only minimal effort, so why not make them for your next dinner? I made these for Thanksgiving and these were creamy and delicious. 3. There was way too much milk in this recipe. I also made the recipe the night before, then baked it 40 mins prior to dinner. https://www.food.com/recipe/sour-cream-and-chive-potato-bake-405943 Taste of Home is America's #1 cooking magazine. Drain. Sour cream filling: Wrap each potato in aluminum wrap and place on a baking sheet. 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.—Krista Smith Kliebensteain, Broomfield, Colorado, Sour Cream Potatoes Recipe photo by Taste of Home. ** The combination is up to you and your imagination. https://www.dairypure.com/recipes/sour-cream-potato-casserole Baked Potatoes with sour cream is one of those “wow” sides which goes especially well with any kind of steak. I used 10 potatoes, but only peeled 5, left the skin on the other five. Add the cream cheese, sour cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth. 35 Thanksgiving Corn Recipes Your Family Will Love, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 10 medium red potatoes, peeled and quartered. When the potatoes are close to being done, prepare the filling by placing the following ingredients into a kitchen mixer bowl: And then whisk on high speed until all ingredients are incorporated and a creamy texture is reached (about 2 - 3 minutes). Bring to a boil over high heat. The recipe can easily be doubled, which I did for the big dinner, except I increased the sour cream by only an add'tl 1/2 cup. Heat the oven to 400 F. Lightly butter a 2-quart baking dish or spray it with nonstick cooking spray. I made them along with the Grilled Sirloin Roast and Coconut Pineapple Cake that go with this as "My Mom's Best Meal". I agree that they only get better with time. I did the same; left some of the skins on some of the potatoes. My family loved these potatoes.