Description
Party Potatoes is a creamy, cheesy baked side dish featuring tender baby or russet potatoes mixed with sour cream, mayonnaise, and savory spices, then topped with melted cheddar cheese and optional bacon and green onions for extra flavor. Perfect for gatherings and holiday meals.
Ingredients
Scale
Potatoes
- 3 lbs baby potatoes (or russet potatoes, cut into 1-inch cubes)
Creamy Mixture
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
Add-ins and Toppings
- 2 cups shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon (optional, for extra flavor)
- 1/2 cup chopped green onions or chives
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Potatoes: If using baby potatoes, wash them thoroughly and cut them in half. If using russet potatoes, peel them if desired and cut them into 1-inch cubes for even cooking.
- Boil the Potatoes: Bring a large pot of salted water to a boil. Add the potatoes and cook for 10-12 minutes or until fork-tender. Drain the potatoes and set aside to cool slightly.
- Make the Creamy Mixture: In a large mixing bowl, combine sour cream, mayonnaise, milk, garlic powder, onion powder, paprika, salt, and pepper. Stir until smooth and well blended.
- Combine Potatoes and Creamy Mixture: Add the cooked potatoes to the bowl and gently fold to coat them evenly with the creamy sauce.
- Add Cheese and Bacon: Stir in shredded cheddar cheese, crumbled bacon if using, and chopped green onions or chives to the potato mixture.
- Transfer to Baking Dish: Grease a 9×13-inch baking dish and spread the potato mixture evenly inside.
- Bake: Optionally top with extra shredded cheese, then bake in a preheated oven at 375°F (190°C) for 20-25 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from oven, garnish with fresh parsley if desired, and serve warm for best flavor.
Notes
- You can substitute russet potatoes cut into cubes if baby potatoes are unavailable.
- For a vegetarian version, omit the bacon or replace it with a plant-based bacon alternative.
- Use full-fat sour cream and mayonnaise for creamier texture.
- Chilling the potato mixture before baking is optional but helps flavors meld.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven.
