The Seasoned MomParty Potatoes
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Ingredients
Serves 10- 1 cup crushed Corn Flakes cereal ((about 1 ¾ cups cereal before crushing))
- 1 teaspoon garlic salt
- 2 teaspoons dried minced chives
- 6 russet potatoes (about 3 ½ - 4 lbs.), (peeled and cubed)
- Optional garnish: chopped fresh chives, chopped fresh parsley, or sliced green onions
- 1 (8 ounce) block cream cheese, (softened and cubed)
- 1 cup (4 ounces) grated sharp cheddar cheese
- ½ cup milk, (at room temperature)
- 8 ounces sour cream, (at room temperature)
- ½ teaspoon paprika
- 3 tablespoons melted butter, (divided)
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Steps
- Step 1
Place potatoes in a large pot. Cover with water and bring to a boil. Reduce heat; cover and cook for 15-20 minutes, or until potatoes are tender. Drain really well, making sure that the potatoes are dry. Transfer the potatoes to a large bowl. Add cream cheese, cheddar cheese, sour cream, milk, 2 tablespoons of the melted butter, garlic salt, and chives.
- Step 2
Beat the potatoes until well blended and fluffy. Taste and season with salt and pepper, as necessary. Transfer the potatoes to a 3-quart baking dish that has been sprayed with cooking spray.
- Step 3
In a small bowl, toss together Corn Flakes crumbs and remaining 1 tablespoon of melted butter. Sprinkle over top of the potatoes.
- Step 4
Bake, uncovered, at 350°F for 30-35 minutes, or until the edges are bubbly and the potatoes are heated through. Sprinkle paprika over top, garnish with chives, parsley, or green onions if desired, and serve!
Interactive, hands-free timers are available in the Supper app.
Place potatoes in a large pot. Cover with water and bring to a boil. Reduce heat; cover and cook for 15-20 minutes, or until potatoes are tender. Drain really well, making sure that the potatoes are dry. Transfer the potatoes to a large bowl. Add cream cheese, cheddar cheese, sour cream, milk, 2 tablespoons of the melted butter, garlic salt, and chives.
Source: The Seasoned Mom
