You are here

Creamy Potato Casserole

chef.tim.lee's picture
  Potatoes 8 Medium, peeled and cut into 1 inch cubes
  Water 1⁄3 Cup (5.33 tbs)
  Cream cheese 6 Ounce, softened (2 packages, 3 ounce each)
  Commercial sour cream 8 Ounce (1 carton)
  Chopped chives 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Garlic salt 1⁄4 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Paprika To Taste
  Fresh parsley sprigs 3

Place potatoes in a 2-quart glass bowl.
Add water, and cover with heavy-duty plastic wrap.
Microwave at HIGH for 12 to 14 minutes or until potatoes are tender, stirring after 6 minutes.
Drain potatoes, and mash.
Beat cream cheese with an electric mixer until smooth.
Add potatoes and the next 4 ingredients; beat just until combined.
Place butter in a shallow 1 3/4-quart casserole.
Microwave at HIGH for 1 minute or until melted.
Add potato mixture, stirring until well combined.
Sprinkle with paprika.
Cover casserole with heavy-duty plastic wrap, and microwave at HIGH for 3 to 4 minutes, giving dish a half-turn after 1 1/2 minutes.
Reduce heat to MEDIUM (50% power), and microwave for 8 to 10 minutes or until thoroughly heated, giving dish a half-turn after 4 minutes.
Let stand 3 to 5 minutes.
Garnish with pars ley.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (16 votes)


Creamy Potato Casserole Recipe