Sour Cream and Cheddar Potatoes

These creamy, cheesy potatoes are a must to take with to any potluck.  They are also easy enough to prepare during the week.  I tested this recipe over Memorial Day weekend and they turned out great.  The combination of the cream cheese and sour cream were the clincher on this one.  Makes 8 servings.  You may also cut this recipe in half as I did and it will work out fine.

Sour Cream and Cheddar Potatoes
10 medium red potatoes, peeled and quartered
1 8 ounce package cream cheese; cubed
1 cup sour cream
½ cup shredded cheddar cheese
¼ cup milk
2 tablespoons butter; divided
1 tablespoon dried parsley
1 ¼ teaspoon garlic salt
¼ teaspoon paprika


1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
2. In a large mixing bowl, mash the potatoes. Add the cream cheese, sour cream, cheddar cheese, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth.
3. Spoon into a greased 2-quart baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, at 350˚ for 30-40 minutes or until heated through.