Description
Party Potatoes are a creamy, cheesy, and savory casserole perfect for gatherings and potlucks. Tender boiled potatoes are mixed with a rich blend of sour cream, mayonnaise, and spices, then baked to bubbly perfection with melted cheddar cheese and optional crispy bacon and green onions for added flavor and texture.
Ingredients
Potatoes
- 3 lbs baby potatoes (or russet potatoes, cut into 1-inch cubes)
Sauce & Seasoning
- 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
Mixer & Topping
- 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 them into 1-inch cubes.
- Boil the Potatoes: Bring a large pot of salted water to a boil. Add the potatoes and cook for 10-12 minutes, or until they are fork-tender. Drain and set aside to cool slightly.
- Make the Creamy Sauce: In a large mixing bowl, combine the sour cream, mayonnaise, milk, garlic powder, onion powder, paprika, salt, and pepper. Stir well until the mixture is smooth and well incorporated.
- Combine Potatoes and Sauce: Add the slightly cooled potatoes to the creamy mixture. Gently fold them to ensure the potatoes are evenly coated without breaking them up too much.
- Add Cheese and Extras: Stir in the shredded cheddar cheese, crumbled bacon if using, and chopped green onions or chives to the potato mixture.
- Transfer to Baking Dish: Pour the combined mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Bake the Casserole: Optionally top with extra shredded cheese, then bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese on top is melted and bubbly.
- Garnish and Serve: Remove from the oven and sprinkle with freshly chopped parsley if desired. Serve warm and enjoy this creamy, cheesy party favorite.
Notes
- Using baby potatoes is quicker since they just need to be halved; russet potatoes should be peeled and cut into cubes for consistent cooking.
- Boiling the potatoes until just fork-tender is key; overcooking will cause them to break apart when mixing.
- The recipe can be made ahead by preparing the mixture, then baking just before serving.
- For a vegetarian version, omit the bacon.
- Adding extra cheese on top before baking increases the cheesy crust.
