I’ve never met a potato recipe I didn’t like. From potato chips to twice-baked potatoes, let us count the ways to love this root vegetable.
Every Christmas, my mom makes her famous party potatoes, which are second only in my spud-loving heart to her famous recipe for mashed potatoes. These are a little decadent so not something to whip up on just any Saturday night—or maybe so(?), YOLO. Nevertheless, party potatoes are a good addition to your side dish rotation and a must for any holiday gathering. Note: This is the dish that is always gone first at our holiday celebrations. Everyone from grandma to the kids is a huge fan.
- 8-10 Yukon Gold potatoes
- 8 ounces cream cheese
- 1 cup sour cream
- garlic salt (to taste)
- 1 teaspoon paprika
- milk (as needed)
- Large pot
- Cutting board
- Chef’s knife
- Vegetable peeler
- Electric hand mixer
- Potato masher (optional)
- 9×13″ casserole dish
- Mixing bowl
Preheat oven to 350?. Wash, peel, and cut potatoes into one-inch cubes.
Bring a large pot of water to a boil and cook potatoes until tender (about 15 minutes).
Combine softened cream cheese and sour cream into a bowl and mix thoroughly.
Drain potatoes, then mash or mix. Slowly add in the cheese mixture and garlic salt.
If the mixture seems too thick, add some milk.
Transfer to casserole dish and bake uncovered at 350? for 45 minutes.
Sprinkle with paprika and enjoy!