Party Potatoes
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5.0
3 reviews
Excellent
Party Potatoes
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A fluffy, creamy, and cheesy mashed potatoes casserole with a crunchy Corn Flakes topping.
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Ingredients
- 6 russet potatoes (about 3 ½ - 4 lbs.), peeled and cubed
- 1 (8 ounce) block cream cheese, softened and cubed
- 1 cup (4 ounces) grated sharp cheddar cheese
- 8 ounces sour cream, at room temperature
- ½ cup milk, at room temperature
- 3 tablespoons melted butter, divided
- 1 teaspoon garlic salt
- 2 teaspoons dried minced chives
- 1 cup crushed corn flakes cereal (about 1 ¾ cups cereal before crushing)
- ½ teaspoon paprika
- Optional garnish: chopped fresh chives, chopped fresh parsley, or sliced green onions
Instructions
- 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.
- 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.
- In a small bowl, toss together Corn Flakes crumbs and remaining 1 tablespoon of melted butter. Sprinkle over top of the potatoes.
- 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!
Notes
- Make Ahead: Assemble according to the recipe instructions, cover, and refrigerate for up to 48 hours. When ready to bake, remove the cover and allow the dish to sit on the counter for about 30-60 minutes before baking. If the dish is still cold when it goes in the oven, you may need to extend the baking time slightly.
- How to Freeze Before Baking: Assemble the casserole as instructed, but do not add the Corn Flake topping. Cover tightly and store in the freezer for up to 3 months. When ready to bake, thaw in the fridge overnight. Allow the dish to sit on the counter for about 30-60 minutes before baking. If the dish is still cold when it goes in the oven, you may need to extend the baking time slightly. Add the topping just before baking.
Nutrition Information
Show Details
Serving
1/10 of the casserole
Calories
327.9kcal
(16%)
Carbohydrates
35.4g
(12%)
Protein
10.2g
(20%)
Fat
17.3g
(27%)
Saturated Fat
10.7g
(54%)
Polyunsaturated Fat
0.6g
Monounsaturated Fat
3.9g
Cholesterol
55.1mg
(18%)
Sodium
364.1mg
(15%)
Potassium
738.4mg
(21%)
Fiber
2.3g
(9%)
Sugar
4.7g
(9%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 3279 kcal
% Daily Value*
| Serving | 1/10 of the casserole | |
| Calories | 327.9kcal | 16% |
| Carbohydrates | 35.4g | 12% |
| Protein | 10.2g | 20% |
| Fat | 17.3g | 27% |
| Saturated Fat | 10.7g | 54% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 3.9g | 20% |
| Cholesterol | 55.1mg | 18% |
| Sodium | 364.1mg | 15% |
| Potassium | 738.4mg | 16% |
| Fiber | 2.3g | 9% |
| Sugar | 4.7g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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