Sour Cream Potatoes

If you’ve never met a potato you didn’t like, then this recipe is definitely for you. It’s for you if you’re a mashed potato lover, or even if you shy away from mashed potatoes because you’ve tasted too many tasteless varieties. A friend of mine gave this recipe to me. It’s creamy, rich, delicious-and did I mention, creamy! I make it for every single holiday, on special occasions, and frankly, when I need some good ol’ comfort food!

Wanna know the secret to this recipe? Instant mashed potatoes. It’s true. This recipe calls for instant mashed potatoes. I’ve tried making it with “real” potatoes, and you know what? It’s not as good! Even if you’re an instant mashed potato skeptic like I was, please try this recipe as it is written. I promise you, you won’t know the difference, and neither will your friends, family, or guests. The texture is smooth and these potatoes will melt in your mouth like butter! Scouts honor.

Here’s how to make these delicious potatoes:

Make 12 Servings Instant Mashed Potatoes – make as directed on the box but use ¼ cup less water than the directions call for. Pour potatoes into a large mixing bowl.

Beat in:

2 (8oz) packages softened cream cheese

12 ounces Sour Cream

1 tsp. salt

½ tsp. black pepper (can substitute white)

1 tsp. garlic salt

1 tsp. garlic powder

1 TB chopped chives (optional but they add a wonderful flavor)

2 tsp. seasoned salt

1 TB dried parsley (optional)

Pour into buttered baking dish (about 2 Quarts or a 13×9 dish)

Sprinkle paprika on top

Bake one hour in a preheated 350-degree oven

**This dish is a great idea for a potluck. It is my single favorite potato dish.

**This will serve a lot of people. But if you need to double the recipe, I don’t suggest doubling it in the same dish. Instead, make two separate dishes or the potatoes won’t have the right consistency.