Party Potatoes Recipe
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
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon garlic powder
- 1 tablespoon butter melted
- 1/2 cup shredded cheddar cheese
- 1 cup (8 ounces) sour cream
- 1/4 cup dry bread crumbs
- 1 teaspoon minced chives
- 1 package (8 ounces) cream cheese softened
- 4 cups mashed potatoes (about 8 to 10 large) or 4 cups pr
- Carbohydrate 2.09998825158492 g
- Cholesterol 9.9803125013081 mg
- Fat 3.48502679227133 g
- Fiber 0.140096666468816 g
- Protein 2.04292937526602 g
- Saturated Fat 2.15411233367137 g
- Serving Size 1 1 -12 serving (11g)
- Sodium 68.9542000201718 mg
- Sugar 1.95989158511611 g
- Trans Fat 0.222321625054712 g
- Calories 48 calories
Directions 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 350degrees for 50 to 60 minutes. Top with cheese and serve immediately. Yield: 10-12 servings. Originally published as Party Potatoes in Taste of Home August/September 1993, p31
