A must for big family dinners. My momma knows my other big family potato option!!! The best part is that Bennett always peels my potatoes for me.
- Kimberly
Ingredients
- 8 large potatoes, peeled and cut into chunks
- 1 cup sour cream
- 6 oz cream cheese, at room temperature
- 1/2 cup milk
- 3 Tbs onion salt
- Salt & Pepper
For Herb Encrusted Stained Glass Potato Chip:
- Russet Potato, unpeeled, thinly sliced
- Fresh Italian Parsley leaves
- 1/4 tsp butter
Preparation
Preheat oven to 400°.
Lightly butter 9 x 14 oval baking dish.
In a mixer add drained potatoes, sour cream, cream cheese, 5 Tbs butter, milk, onion salt, and Salt & Pepper. Put in baking dish, dot with remaining butter.
Bake until heated through and lightly brown, about 30 minutes. This can be prepared up to 2 days ahead.
For Herb Encrusted Chip, put a parsley leaf between two slices of potato, smoother over with your finger removing any air pockets. Melt butter in a skillet over medium head, sauté slices until golden.
Serve on top of individual servings. For best results do not make chip ahead as it will turn soggy and when re-toasted becomes too brown.