Description
This creamy sour cream potatoes recipe features tender red potatoes mashed with cream cheese, sour cream, 2% milk, and butter, seasoned with dried parsley flakes, garlic salt, and paprika to create a rich, flavorful side dish perfect for any meal.
Ingredients
Scale
Potatoes
- 2 pounds medium red potatoes, quartered
Dairy & Fats
- 8 ounces cream cheese
- 1 cup sour cream
- 1 cup 2% milk
- 4 tablespoons butter (divided, 1 tablespoon for mixing)
Seasonings
- 2 teaspoons dried parsley flakes
- 1 teaspoon garlic salt
- 1 teaspoon paprika
Instructions
- Prepare the potatoes: Quarter the medium red potatoes and place them in a large pot of salted water.
- Boil the potatoes: Cook the potatoes until they are tender when pierced with a fork, approximately 15-20 minutes.
- Drain: Drain the cooked potatoes using a colander, then return them to the pot.
- Mix ingredients: Add cream cheese, sour cream, 2% milk, 1 tablespoon of butter, dried parsley flakes, garlic salt, and paprika to the potatoes in the pot.
- Mash: Mash the potatoes until smooth and creamy, ensuring all ingredients are well combined.
- Adjust seasoning: Taste the mashed potatoes and adjust seasoning if necessary by adding more garlic salt or paprika according to preference.
Notes
- Use waxy red potatoes as they hold their shape well and provide a buttery flavor.
- For a smoother texture, warm the milk slightly before adding.
- This dish pairs well with roasted meats or grilled vegetables.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
