This simple potato recipe is a wonderful side dish. When we have steak at home, we have Party Potatoes. My son loves them because they are so creamy. They are mashed potatoes on steroids!
Party Potatoes are great on your holiday table as well. I have a friend that makes them every year for her Thanksgiving meal. Made with instant potatoes, they don’t taste like your mother’s instant potatoes.
I use Idahoan regular, unflavored instant potatoes. Because I’m adding so many other things, I don’t need any special extra tastes in the finished dish. These used to come in a box, Idahoan Complete, but I can’t get them anymore. Make the potatoes as directed, but hold back 1 cup of whatever liquid you’re using. These use water and milk, so I held back on the milk. I’ll be adding more milk-products anyway.
Once the potatoes are made, start adding ingredients to the same large pot. I like to add the cream cheese first so that it gets the benefit of the heat to soften it even more. Add the chives so they can be hydrated. Start mixing them in by hand.
Continue by adding the sour cream and mixing by hand. You can start adding some of the garlic salt, too.
Mix by hand a little bit more so that all of the ingredients are starting to incorporate. Now you’re going to want your electric mixer. Mix until all of the ingredients are well-blended and there are no lumps of potato or cream cheese.
Pour the mixture into your disposable pan. You don’t want to have to wash a regular pan after cooking this. Make sure everything is even and sprinkle with paprika. I like to sprinkle with a bit more garlic salt, also. Then dot with butter.
Put the Party Potatoes in an oven preheated to 350 degrees Fahrenheit for 45-60 minutes. They can stay in the oven if your dinner isn’t ready. You can even put them on the table 10 minutes before dinner and they will still be very hot when you serve them. Party Potatoes are nuclear-hot when they come out of the oven, so please be careful when you eat them.
- 1 box of instant potatoes serving about 16-18
- 16 oz softened cream cheese
- 16 oz sour cream
- garlic salt (to taste)
- chives (to taste)
- 1/2 stick butter
- Make the instant potatoes according to the directions minus 1 cup of liquid.
- With an electric mixer, mix in the cream cheese and sour cream until well incorporated.
- Add the garlic salt and chive, to taste.
- Pour the well-mixed product into a large disposable pan.
- Sprinkle with paprika and dot with butter.
- Bake at 350 degrees Fahrenheit for 45 to 60 minutes.
- Tastes great reheated.