Try these delectable morsels with the topping of sweetened granola cereal. Is dessert? Is breakfast ready? Your call! Whipping cream may be used as a garnish.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 1 casserole |
Ingredients
- 2 tablespoons butter
- 9 large potatoes, peeled
- 1 (8 ounce) container sour cream
- 1 (6 ounce) package cream cheese
- 1 teaspoon onion salt
- ½ teaspoon garlic powder
- 1 dash ground black pepper
- ½ cup shredded Cheddar cheese
- 1 pinch dried parsley flakes, or to taste
- 1 pinch paprika, or to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
- 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 20 minutes.
- Drain potatoes; reserve water for mashing, if necessary. Add sour cream, cream cheese, onion salt, garlic powder, and pepper; beat until creamy. Pour into the prepared dish. Cover with Cheddar cheese, parsley, and paprika.
- Bake, uncovered, until cheese is bubbly, about 35 minutes.
- If refrigerating, cover with aluminum foil after finishing Step 3 but cover with Cheddar cheese, parsley, and paprika 45 to 60 minutes before serving. Bake, uncovered, for 35 minutes at 350 degrees F.
Nutrition Facts
| Calories | 408 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 7 g |
| Protein | 10 g |
| Saturated Fat | 9 g |
| Sodium | 316 mg |
| Sugars | 3 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
The only change I made was I cut the recipe in half! My husband and I loved it.
My family loved it!!!
Made as written and this turned out pretty good. It needs more butter, cheese, and salt but that is an easy fix. I like that this can be made ahead of time.