We adore stroganoff, my husband and I. I was going to be unable to fulfill his request to make it the day before he departed to go hunting. My husband and his hunting companions were served the dish after I made the decision to try it in the slow cooker. They admired it.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 14 |
| Yield: | 14 servings |
Ingredients
- 5 pounds Yukon Gold potatoes, scrubbed
- 1 (12 ounce) container whipped cream cheese
- 1 (8 ounce) container sour cream
- 1 ½ sticks salted butter
- 1 cup grated Parmesan cheese
- ¼ cup milk, or more as needed
- 1 tablespoon garlic paste
- 1 pinch garlic salt, or more to taste
- salt and ground black pepper to taste
- 2 tablespoons chopped fresh chives
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but not completely falling apart, 15 to 20 minutes. Drain and return to the pot.
- Add cream cheese, sour cream, and butter; mash with a potato masher until potatoes are mashed and everything is incorporated. Add Parmesan cheese, 1/4 cup milk, garlic paste, garlic salt, salt, and pepper; mix with a large wooden spoon until combined. Taste and adjust salt and pepper if needed. Stir in chives and add more milk if you want a creamier consistency.
- You can make these with red potatoes instead of Yukon Gold, if preferred.
- You can use half-and-half for a richer batch and fresh garlic instead of garlic paste. You can also use a brick of cream cheese instead of whipped cream cheese, just let it soften to room temperature ahead of time.
- For a lighter version, use light cream cheese, light sour cream, nonfat milk, and margarine instead of butter.
Nutrition Facts
| Calories | 348 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 14 g |
| Sodium | 341 mg |
| Sugars | 1 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |