Description
Party Potatoes is a creamy, cheesy casserole featuring tender baby or russet potatoes mixed with sour cream, mayonnaise, cheddar cheese, and seasoned with garlic, onion powder, and paprika. Enhanced with optional bacon and green onions, this warm, comforting dish is baked to bubbly perfection, perfect for gatherings and potlucks.
Ingredients
Scale
Potatoes
- 3 lbs baby potatoes (or russet potatoes, cut into 1-inch cubes)
Creamy Mixture
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
Additional Ingredients
- 2 cups shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon (optional, for extra flavor)
- 1/2 cup chopped green onions or chives
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Potatoes: If using baby potatoes, wash them thoroughly and cut them in half. If using russet potatoes, peel them if desired and cut into 1-inch cubes. This ensures even cooking.
- Boil the Potatoes: Bring a large pot of salted water to a boil. Add the potatoes and cook for 10-12 minutes, or until fork-tender. Drain the potatoes and set them aside to cool slightly to avoid breaking them during mixing.
- Mix Creamy Base: In a large mixing bowl, combine sour cream, mayonnaise, milk, garlic powder, onion powder, paprika, salt, and pepper. Stir until smooth and well blended to create a flavorful coating.
- Coat the Potatoes: Add the cooked potatoes to the creamy mixture and gently fold to coat them evenly without mashing, maintaining the potato texture.
- Add Cheese and Extras: Stir in shredded cheddar cheese, crumbled bacon if using, and chopped green onions or chives to distribute flavors throughout the dish.
- Transfer to Baking Dish: Grease a 9×13-inch baking dish and transfer the potato mixture evenly into it, preparing for baking.
- Bake the Dish: Optionally top with additional shredded cheese. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until the cheese is melted and bubbly, and the top is golden.
- Garnish and Serve: Remove from oven and sprinkle fresh parsley on top for color and freshness. Serve warm to enjoy the creamy, cheesy goodness.
Notes
- You can substitute russet potatoes for baby potatoes; peel them if preferred.
- The bacon is optional but adds a smoky flavor; omit for a vegetarian version.
- Use full-fat dairy products for the creamiest results.
- Make sure not to overcook the potatoes in boiling water to avoid them turning mushy during baking.
- This dish can be prepared a day ahead and baked before serving for convenience.
- For variation, try mixing in sour cream and cream cheese or adding a pinch of cayenne for a spicy kick.
