CREAM POTATOES RECIPE RECIPES
MAKE-AHEAD MASHED POTATOES WITH CREAM CHEESE RECIPE ...
This easy mashed potato recipe uses two packages of cream cheese and a container of sour cream to add flavor and create an extra creamy texture. You'll want to make sure that you don't overbeat the potatoes to ensure that they stay smooth and fluffy. We also love that they can be made up to two days ahead and stored in the refrigerator until you are ready to bake, making them the perfect side dish for holiday entertaining or church potlucks. They're also great to prepare ahead on the weekends so on busy weeknights all you have to do is pop them in the oven. Just take them out of the refrigerator and let them stand at room temperature for about 30 minutes before baking as directed. If you have it on have it on hand, you can garnish with fresh parsley or paprika if desired.
Provided by Southern Living
Yield 10 servings
Number Of Ingredients 7
Steps:
- Peel potatoes, and cut into 1-inch cubes. Cook in a medium saucepan in boiling water to cover 15 to 20 minutes or until tender; drain and place into a large mixing bowl.
- Add cream cheese and next 4 ingredients; beat at medium speed with an electric mixer until smooth and fluffy (do not overbeat). Spoon into a lightly greased 13- x 9-inch or 3-quart baking dish.
- Bake, covered, at 325° for 50 minutes or until thoroughly heated; garnish, if desired.
- Note: Unbaked mashed potatoes may be chilled up to 2 days. Let stand at room temperature 30 minutes, and bake as directed.
CREAMY SCALLOPED POTATOES RECIPE WITH SOUR CREAM - DAIS…
Provided by DAISYBRAND.COM
Categories Sides
Total Time 1 hours 20 minutes
Prep Time 45 minutes
Cook Time 35 minutes
Yield 14 (2/3 cup per serving)
Number Of Ingredients 9
Steps:
- Butter an 11x7-inch (2 quart) baking dish and set aside.
- Slice the peeled potatoes to 1/8 inch thick circles. Place the potatoes in a large saucepan or Dutch oven; add water to cover by 1 inch. Cook until tender and cool slightly.
- Heat the oven to 350 degrees.
- In a 2 1/2-quart saucepan, melt the butter over medium heat. Add the onion; cook 1 minute. Stir in the flour and salt. Cook until the mixture bubbles. Gradually stir in the milk and cook until the mixture boils. Reduce the heat to low.
- Stir in the sour cream and cheese. Cook on low until cheese is melted, stirring constantly.
- Layer half of potatoes in baking dish. Pour half the sauce over the potatoes. Repeat with the remaining potatoes and sauce. Sprinkle the potatoes with paprika.
- Bake for 30 to 35 minutes or until bubbly and the top starts to brown.
Nutrition Facts : Calories 183, CholesterolContent 29, FiberContent 1, ProteinContent 6, SodiumContent 311, CarbohydrateContent 18, FatContent 6
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