Description

This Sour Cream and Onion Party Potatoes recipe is a creamy, cheesy, and flavorful baked side dish perfect for holidays, parties, or any family gathering. Made with mashed russet potatoes blended with sour cream, cream cheese, milk, onion soup mix, and cheddar cheese, topped with a buttery crushed cracker crust, it delivers a delightful combination of textures and a comforting taste that everyone will love.

Ingredients

Scale

Potato Mixture

2 lbs russet potatoes, peeled and cubed
1 cup sour cream
4 oz cream cheese, softened
1/2 cup milk
1/4 cup unsalted butter, melted
1 packet (1 oz) dry onion soup mix
1/2 teaspoon garlic powder
Salt and pepper to taste
1 1/2 cups shredded cheddar cheese, divided
1/4 cup chopped green onions

Topping

1 cup crushed buttery crackers (like Ritz)
2 tablespoons melted butter (for topping)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
Cook Potatoes: Boil the cubed russet potatoes in a large pot of salted water until they are fork-tender, approximately 15 to 20 minutes. Then drain the water and return the potatoes to the pot.
Mash Potatoes with Ingredients: Mash the potatoes thoroughly with sour cream, softened cream cheese, milk, melted butter, dry onion soup mix, garlic powder, salt, and pepper until the mixture is smooth and creamy.
Add Cheese and Onions: Stir in 1 cup of shredded cheddar cheese along with the chopped green onions into the mashed potatoes to blend evenly.
Transfer Mixture to Dish: Spread the creamy potato mixture evenly into the prepared baking dish.
Prepare and Add Topping: In a small bowl, combine the crushed buttery crackers with 2 tablespoons of melted butter. Sprinkle this mixture evenly over the potatoes. Then, top with the remaining 1/2 cup cheddar cheese.
Bake: Bake in the preheated oven for 25 to 30 minutes until the top is bubbly and golden brown.
Rest and Serve: Remove from the oven and let the dish sit for 5 to 10 minutes before serving to allow it to set.

Notes

You can prepare this dish a day in advance and refrigerate it before baking to save time.
For an extra boost of onion flavor, consider adding sautéed diced onions into the mashed potato mixture.
Swap sour cream with Greek yogurt for a lighter, tangier variation.