Description
Delicious and creamy Party Potatoes, perfect for gatherings and potlucks. Tender boiled baby or russet potatoes are mixed with a rich combination of sour cream, mayonnaise, and cheese, then baked until bubbly and golden. Optional bacon and green onions add extra flavor and texture, making this dish a guaranteed crowd-pleaser.
Ingredients
Scale
Potatoes
- 3 lbs baby potatoes (or russet potatoes, cut into 1-inch cubes)
Sauce and Seasonings
- 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
Cheese and Toppings
- 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 thoroughly and cut them in half. For russet potatoes, peel if desired and cut into 1-inch cubes to ensure even cooking.
- Cook the Potatoes: Bring a large pot of salted water to a boil. Add the potatoes and cook for 10-12 minutes until fork-tender. Drain well and set aside to cool slightly so they don’t break apart when mixed.
- Make the Creamy Mixture: In a large mixing bowl, combine sour cream, mayonnaise, milk, garlic powder, onion powder, paprika, salt, and pepper. Stir the ingredients until smooth and fully incorporated.
- Combine Potatoes and Sauce: Gently fold the cooked, slightly cooled potatoes into the creamy mixture. Take care to coat the potatoes evenly without mashing them.
- Add Cheese and Toppings: Mix in shredded cheddar cheese, crumbled bacon if using, and chopped green onions or chives to the potato mixture for added flavor and texture.
- Transfer to Baking Dish: Grease a 9×13-inch baking dish and spread the potato mixture evenly inside. Optionally, top with additional shredded cheese for a gooey, cheesy crust.
- Bake: Preheat the oven to 375°F (190°C) and bake the casserole for 20-25 minutes until the cheese is melted, bubbly, and slightly golden on top.
- Garnish and Serve: Remove from the oven and sprinkle with fresh chopped parsley if desired. Serve the party potatoes warm for best flavor and texture.
Notes
- Baby potatoes can be used whole if small enough, skipping the halving step.
- Bacon is optional but recommended for extra savory flavor.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Ensure potatoes are not overcooked to avoid mushy texture in the casserole.
- This dish can be prepared a day ahead and baked before serving.
