Badazz Sour Cream Potatoes Recipes

SOUR CREAM MASHED POTATOES

Steps:

• Add the peeled and quartered potatoes to a large pot. Fill the pot up with just enough cold water to cover the potatoes. Set the stove to medium high heat. Cook until the potatoes are soft enough to pierce easily with a fork. Drain.
• Place the potatoes back into the pot and cover the potatoes for about 5 mins. Heat up the milk until it's hot.
• Pour half of the hot milk (see notes), softened butter and sour cream into the pot and mash until you get your desired consistency. If the mash is too thick, add a bit more milk until you get your desired consistency. Season with salt and pepper. Serve with pats of butter. Sharing is caring, so please share this recipe, so other people can enjoy it!

EASY SOUR CREAM SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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 15 minutes. Drain. Cut potatoes into cubes and place into a large bowl.
• Stir chicken soup, sour cream, and half the Cheddar cheese into potatoes until evenly incorporated; season with salt and black pepper. Spread potato mixture into a 9x13-inch casserole dish; sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cooked through and Cheddar cheese is melted, about 30 minutes.

SOUR CREAM POTATOES

Steps:

• Preheat oven to 350°. Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and cook for until tender, 15-20 minutes. Drain. , In a large bowl, mash the potatoes. Add the cream cheese, sour cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth. , Spoon into a greased 2-qt. baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, until heated through, 30-40 minutes.