2.4. Drain. I also made the recipe the night before, then baked it 40 mins prior to dinner. * Cut butter into small pieces before melting. Optionally, melt the butter over medium heat with vigorous whisking. baking dish. Served these yummy potatoes with oven fried pork chops! Used reduced fat cream cheese and sour cream and skim milk to cut down on the fat. 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. I did the same; left some of the skins on some of the potatoes. I understand the name is sour cream potatoes, but I was hoping that you could taste the potatoes as well. Heat the oven to 400 F. Lightly butter a 2-quart baking dish or spray it with nonstick cooking spray. They were great the first night and even better the second. There was way too much milk in this recipe. Bake in a preheated oven until done (small potatoes about 60 minutes, medium about 15 minutes, and large about 1 hour and 30 minutes). Too much sour cream for me. Love the creamy texture! 3. 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). Place potatoes in a large saucepan and cover with water. Sour cream filling: ** The combination is up to you and your imagination. I made these for Thanksgiving and these were creamy and delicious. The potatoes came out much looser than I wanted them too. Add the cream cheese, sour cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth. 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". My family loved these potatoes. https://www.food.com/recipe/sour-cream-and-chive-potato-bake-405943 Bring to a boil over high heat. I agree that they only get better with time. Spoon into a greased 2-qt. 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. I usually use a combination of basil, sage, oregano, and parsley. I would make this again with major adjustments. Peel the potatoes and cut them into chunks. https://www.dairypure.com/recipes/sour-cream-potato-casserole I used 10 potatoes, but only peeled 5, left the skin on the other five. Bring to a boil over high heat. Taste of Home is America's #1 cooking magazine. Recommended and Safe Internal Temperatures of Meat and Fish. In a large bowl, mash the potatoes. 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. Reduce heat; cover and cook for 15-20 minutes or until tender. Dot with remaining butter; sprinkle with paprika. Wrap each potato in aluminum wrap and place on a baking sheet. I was told that they go on the "make again" list. I made them along with the Grilled Sirloin Roast and Coconut Pineapple Cake that go with this as "My Mom's Best Meal". If you love mashed potatoes then you will be delighted with these! It is very easy to make and takes only minimal effort, so why not make them for your next dinner? Place potatoes in a large saucepan and cover with water. Home Recipes Cooking Style Comfort Food. This recipe is now my favorite way to make mashed potatoes. Steps to Make It. I should have gone with my gut and just added milk until the consistency I prefer was reached. Reduce heat; cover and cook for 15-20 minutes or until tender. 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