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Thanksgiving Potatoes

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Rate this recipe 4.5/5 (13 Votes)

Ingredients

  • 5 lbs Yukon Golds, peeled and diced large
  • 1 cup butter, room temp
  • 4 oz cream cheese, room temp
  • 3/4 cup sour cream
  • 1/2 c milk
  • salt and pepper
  • Topping
  • 3/4 c panko crumbs
  • 3/4 c canned fried onions
  • 1 c. white sharp cheddar

Details

Servings 12

Preparation

Step 1

Boil potatoes until tender in salted water, drain and put back in pot to dry off any excess water. Cut butter and cream cheese in small pieces and add to potatoes along with milk. Beat until light and fluffy adding sour cream and seasonings. Place in buttered casserole dish.

In a food processor pulse the panko crumbs, fried onions and cheddar, spread in an even layer over potatoes and bake uncovered for 25-30 minutes until golden brown. Let cool for about 10 minutes. If you are making this ahead and refrigerating DON'T add the topping until right before ready to bake. Take potatoes out of refrigerator about an hour before baking.

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