MOM'S PARTY POTATOES
This recipe is for a quick and easy potato casserole using mozzarella cheese, sour cream, and prepared frozen cubed potatoes.
Provided by Julie Busack Leslie
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix potatoes, mozzarella cheese, sour cream, cream of chicken soup, butter, onion, salt, and black pepper together in a casserole dish.
- Bake in preheated oven until hot throughout and bubbly on top, about 30 minutes.
Nutrition Facts : Calories 423.4 calories, Carbohydrate 26.8 g, Cholesterol 76.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 12.1 g, SaturatedFat 20.9 g, Sodium 863.1 mg, Sugar 1 g
PARTY POTATOES
These creamy tasty potatoes can be made the day before and stored in the refrigerator until you're ready to pop them in the oven (I often do that). The garlic powder and chives add zip, and the shredded cheese adds color. -Sharon Mensing, Greenfield, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine potatoes, sour cream, cream cheese, chives and garlic powder. Turn into a greased 2-qt. casserole. Combine bread crumbs with butter; sprinkle over potatoes. , Bake at 350° for 50 to 60 minutes. Top with cheese and serve immediately.
Nutrition Facts : Calories 207 calories, Fat 13g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 305mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
PARTY POTATOES
Provided by Fran McCullough
Categories Mixer Dairy Potato Side Bake Christmas Thanksgiving Cream Cheese Fall Sour Cream Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a large saucepan and add cold water to cover by at least 1 inch. Add a good pinch of salt and bring to a boil. Reduce the heat to medium, partially cover, and cook until the potatoes are very tender, 12 to 15 minutes. Drain the potatoes and return them to the pan over medium heat. Cook, shaking the pan and stirring so the potatoes don't stick, for 1 to 2 minutes, or until the potatoes are floury and have formed a film on the bottom of the pan.
- Remove from the heat and break up the potatoes with a handheld mixer on low speed. Gradually drop in 6 tablespoons of the butter and beat until it is absorbed. Refrigerate the remaining 2 tablespoons butter. Gradually add the cream cheese and sour cream, beating well after each addition. Beat in the milk a little at a time. You want the potatoes to be fluffy and light. If they seem to be getting too wet, don't add all the milk. Season with salt and pepper to taste. (If you don't have an electric mixer, use a hand masher to start and then use a wooden spoon to beat in the butter, cream cheese, sour cream, and milk. Beat the milk into the potatoes one third at a time, beating vigorously after each addition.)
- Butter a 9-x-13-inch baking dish and spoon the potatoes into it. Smooth the top, then use a spatula or fork to swirl or score the surface to leave little peaks that will brown nicely during baking. Refrigerate, covered tightly with plastic wrap, for up to 2 days before baking.
- Preheat the oven to 350 degrees.
- Dust the top of the potatoes with paprika. Cut the remaining 2 tablespoons butter into small pieces and scatter them over the top. Bake until the potatoes are heated through and the top is lightly golden, about 1 hour. (Expect it to take only half the time if the potatoes haven't been refrigerated.) Serve hot.
ULTIMATE CREAMY PARTY POTATOES
Love garlic mashed potatoes? Try this deluxe casserole you can make up to 24 hours ahead.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 14
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In 3-quart saucepan, heat water, milk, and butter to boiling; remove from heat. Stir in 2 pouches potatoes, cream cheese and pepper. Spoon into ungreased 2-quart casserole. Bake immediately, or cover and refrigerate up to 24 hours.
- Bake uncovered 20 to 25 minutes or until hot. Sprinkle with onions; bake 5 minutes longer or until onions are golden. Sprinkle with parsley.
Nutrition Facts : Calories 180, Carbohydrate 17 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 2 g, TransFat 0 g
PARTY POTATOES
These aren't your ordinary mashed potatoes! You can also make the mashed potatoes the day before, refrigerate overnight, then bake them the next day.
Provided by Beth Neuenfeldt
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, and set aside.
- Bring a large pot of lightly salted water to a boil. Cook potatoes in boiling water until tender. Drain, and transfer to a large mixing bowl. Mash until smooth. Stir in cream cheese, sour cream, onion salt, salt, and pepper. Beat until light and fluffy. Transfer to the prepared casserole dish, and dot with pieces of butter.
- Bake for 30 minutes in the preheated oven, or until heated through.
Nutrition Facts : Calories 506.4 calories, Carbohydrate 74.7 g, Cholesterol 51.5 mg, Fat 19.2 g, Fiber 9.2 g, Protein 11.5 g, SaturatedFat 11.9 g, Sodium 888.3 mg, Sugar 3.3 g
PARTY POTATOES
My family started making this before I was born. It is one of the dishes we always make when we get together. I love it!
Provided by kayauscare
Categories Thanksgiving
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients, except the corn flakes and 1/4 cup margarine.
- Put in a 12x9-inch pan.
- Crush corn flakes and mix with margarine.
- Sprinkle on top.
- Bake for 45 minutes at 350°F or until bubbly.
Nutrition Facts : Calories 422.6, Fat 31.6, SaturatedFat 12.4, Cholesterol 31.8, Sodium 697.2, Carbohydrate 28.9, Fiber 1.8, Sugar 3, Protein 8.6
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