Ingredients for Creamy Potluck Potatoes
- 2 lbs russet potatoes, peeled and cubed
- Cream Of Chicken Soup
- 1 cup sour cream
- 4 ounces cream cheese, softened
- 4 tablespoons butter, melted
- Cheddar Cheese
- Green Onion
- 1/4 cup milk
- 1 teaspoon garlic powder
- Salt and pepper to taste
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How to Make Creamy Potluck Potatoes
- Peel and cube 2 lbs russet potatoes.
- In a large saucepan, boil potatoes in salted water for 10-12 minutes, or until tender. Drain and rinse with cold water.
- In a large bowl, whisk together 1 (10.75 ounce) can condensed cream of potato soup, 1 cup sour cream, 4 ounces cream cheese (softened), and 4 tablespoons butter (melted).
- Stir in 1/4 cup shredded cheddar cheese, 3 tablespoons chopped green onions, 1/4 cup milk, 1 teaspoon garlic powder, and salt and pepper to taste.
- Gently fold in the cooked potatoes.
- Pour the mixture into a greased 2-quart baking dish.
- Bake at 350°F (175°C) for 25-30 minutes, or until heated through and bubbly.
- Sprinkle with the remaining 1/2 cup shredded cheddar cheese.
- Let stand for 5 minutes before serving. Garnish with remaining chopped green onions.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
13g
Fat
90g
Carbs
22g
