Sour Cream Potatoes Casserole Recipes

Steps:

• Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.
• Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 5 minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)
• While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.
• Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.
• Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain. Cut potatoes into cubes and place into a large bowl.
• Stir chicken soup, sour cream, and half the Cheddar cheese into potatoes until evenly incorporated; season with salt and black pepper. Spread potato mixture into a 9x13-inch casserole dish; sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cooked through and Cheddar cheese is melted, about 30 minutes.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Peel and grate potatoes; place in a large bowl. Add the sour cream, cheddar cheese, 3 tablespoons butter, green onions, salt and pepper., Transfer to a greased 2-1/2-qt. baking dish. Drizzle with remaining butter. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Refrigerate any leftovers.

Steps:

• Boil whole potatoes for 15 minutes.
• Cool; peel and grate into large bowl.
• (I grate the onion while the potatoes boil).
• Add remaining ingredients to potato/onion mixture; mix well.
• Place in greased 9x13 baking dish, or equivalent, and cover.
• Refrigerate overnight.
• Bake uncovered at 350 degrees for 45-60 minutes, until brown& bubbly.
• (Baking time depends on size of your baking dish; I sometimes put this in a deeper dish).

Steps:

• Preheat oven to 350°. Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and cook for until tender, 15-20 minutes. Drain. , In a large bowl, mash the potatoes. Add the cream cheese, sour cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth. , Spoon into a greased 2-qt. baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, until heated through, 30-40 minutes.

Steps:

• In a large bowl, mix all ingredients together.
• Bake in a 9"x13" glass dish for one hour at 350 degrees F.
• Put crushed potato chips on top, bake an additional five minutes.
• Serve and enjoy.

Steps:

• Heat oven to 350°F.
• Mix soup, sour cream and seasonings in large bowl. Stir in potatoes and cheese.
• Spoon into 13x9-inch baking dish. Mix cracker crumbs and butter; sprinkle over potato mixture.
• Bake 50 min. or until heated through.