Looking for a sure fire crowd-pleaser? Make these Party Potatoes.
It’s all in the name: Party Potatoes. Bursting with zesty flavor, Party Potatoes are a festive addition to holidays, potlucks, or special celebrations (though they’re great for weekday dinners, too). With its mix of creamy cheesy mashed potatoes and crunchy topping, this dish is sure to be a hit no matter where you serve it!
There are lots of cheese and potato dishes out there and they go by many different names: Cheesy Potatoes, Cheesy Potato Casserole, Funeral Potatoes (because they are often a staple at the luncheons that follow funerals), and–ta dah–Party Potatoes. This recipe, though, differs from (and surpasses, if you ask me) those others because they call for thawed frozen hash browns and some kind of canned cream soup, while we make fluffy mashed potatoes and then add sour cream and cream cheese to achieve a rich tanginess that will be a party in your mouth!
With another layer of flavor created by onion powder, garlic salt, and chives, the real guest of honor at this party is the irresistible crispy topping made from breadcrumbs coated in melted butter. And if that’s not enough, there is a layer of shredded cheddar cheese sprinkled over the top as soon as it comes out of the oven for some additional melty goodness.
Ingredients
- 9 large russet potatoes (5 to 6 pounds in total)
- 1 cup sour cream
- 8 ounces cream cheese softened
- 1/2 teaspoon onion salt
- 1/4 teaspoon garlic powder
- 1 teaspoon fresh chives minced, plus more for garnish
- 1/4 cup dry bread crumbs
- 1/2 cup sharp cheddar cheese grated
- 1 tablespoon unsalted butter melted
How to Make Party Potatoes
Step 1: Preheat your oven to 350°F. Grab a 2-quart casserole dish, give it a little love with some non-stick spray or butter, and set it aside.
Step 2: Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil. Peel your potatoes and cut them in half to speed up cooking. Add your potatoes once boiling and cook them until they’re fork-tender, about 15-20 minutes.
Step 3: Drain the potatoes well and transfer them to a large mixing bowl. Mash the potatoes until smooth. Stir in the sour cream, cream cheese, onion salt, garlic powder, and minced chives. Mix until well combined and creamy.
Step 4: Spoon your potato mixture into the prepared casserole dish. Spread it out evenly with a spatula, creating a smooth top.
Step 5: In a small bowl, mix the melted butter with the dry bread crumbs. Sprinkle this mixture evenly over the top of your potatoes
Step 6: Bake for 40-50 minutes. Target a golden brown top and bubbly edges.
Step 7: Sprinkle the grated sharp cheddar cheese over the top. The heat from the potatoes will melt the cheese.
Step 8: Garnish with additional minced chives. Serve it up hot!
FAQs & Tips
How to Make Ahead and Store?
Leftover Party Potatoes can be stored covered in the refrigerator for up to 4 days.
You can assemble this dish 2 days ahead of time through Step 4 and then store it covered in the refrigerator; let it sit on the counter for an hour, then follow Steps 5-8 to finish. Party Potatoes can also be assembled—but without the topping–and frozen for up to 3 months; thaw completely, add the breadcrumb topping, and then bake.
How can I ensure my mashed potatoes are not watery?
Like all good mashed potatoes (is there such a thing as a bad mashed potato?), these cooked taters should be free of moisture before you begin mixing in the other ingredients; after draining, just put them back into the hot pot so any extra liquid can evaporate
What are some topping options for my mashed potatoes?
Buttery breadcrumbs make a delectable crispy topping but so would crushed corn flakes or potato chips (after all, you can’t ever have too much potato…). You can even use grated Parmesan mixed with olive oil or the melted butter.
What can I do with leftover Party Potatoes?
Disco Balls! That’s what I call my leftover Party Potatoes after I’ve rolled them into spheres, and then into egg and more breadcrumbs, and fried them to a crispy golden brown.
Can different kinds of cheeses be used?
Sure…you can substitute mascarpone or goat cheese or even Boursin for the cream cheese component; and on top, replace the shredded cheddar with your favorite cheese: Provolone or Swiss or add some heat with Pepper Jack.
Serving Suggestions
Transform Party Potatoes into the Main Event by adding diced ham or shredded rotisserie chicken into the mix, and serve with Green Beans Almondine or Easy Sauteed Broccoli.
If you’d rather have them as a side, Party Potatoes are a perfect accompaniment to Easy Homemade Salmon Patties or for some down home goodness, Oven Fried Chicken.
Party Potatoes
Ingredients
- 9 large russet potatoes 5 to 6 pounds in total
- 1 cup sour cream
- 8 ounces cream cheese softened
- 1/2 teaspoon onion salt
- 1/4 teaspoon garlic powder
- 1 teaspoon fresh chives minced, plus more for garnish
- 1/4 cup dry bread crumbs
- 1/2 cup sharp cheddar cheese grated
- 1 tablespoon unsalted butter melted
Instructions
- Preheat your oven to 350°F. Grab a 2-quart casserole dish, give it a little love with some non-stick spray or butter, and set it aside
- Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil. Peel your potatoes and cut them in half to speed up cooking. Add your potatoes once boiling and cook them until they're fork-tender, about 15-20 minutes.
- Drain the potatoes well and transfer them to a large mixing bowl. Mash the potatoes until smooth. Stir in the sour cream, cream cheese, onion salt, garlic powder, and minced chives. Mix until well combined and creamy.
- Spoon your potato mixture into the prepared casserole dish. Spread it out evenly with a spatula, creating a smooth top.
- n a small bowl, mix the melted butter with the dry bread crumbs. Sprinkle this mixture evenly over the top of your potatoes
- Bake for 40-50 minutes. Target a golden brown top and bubbly edges.
- Sprinkle the grated sharp cheddar cheese over the top. The heat from the potatoes will melt the cheese.
- Garnish with additional minced chives. Serve it up hot!
How many pounds of potatoes? One person’s idea of a large potato may be another’s idea of a small or medium one. The potatoes in the picture look pretty small to me. Large russets in my local stores can weigh a pound each. Thanks!
Good point! A large russet potato typically weighs around 10-12 ounces, so for this recipe, you’d be looking at roughly 5 to 6 pounds of potatoes in total.