Traditional recipes

Sour Cream Mashed Potatoes with Paprika

Sour Cream Mashed Potatoes with Paprika

We wish we could take credit for these double-dairy, paprika-dusted mashed potatoes, but we can’t. This masterpiece is courtesy of Dr. Andrew Stanek, father to BA's own Amiel Stanek.

Ingredients

  • 5 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
  • 1 garlic clove, finely grated
  • 2 cups whole-milk cottage cheese
  • 2 cups sour cream, divided
  • 1 bunch scallions, thinly sliced, divided
  • Freshly ground black pepper
  • Hot smoked Spanish paprika (for serving)

Recipe Preparation

  • Cook potatoes in a large pot of boiling salted water until tender, 20–25 minutes. Drain and return potatoes to still-hot pot. Add garlic, cottage cheese, 1½ cups sour cream, and all but ¼ cup scallions. Season generously with salt and pepper and mash with a potato masher until ingredients are incorporated but mixture is still coarse.

  • Dollop remaining sour cream over potatoes; top with remaining scallions and several generous pinches of paprika.

Recipe by Dr. Andrew Stanek,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 280 Fat (g) 8 Saturated Fat (g) 6 Cholesterol (mg) 30 Carbohydrates (g) 41 Dietary Fiber (g) 4 Total Sugars (g) 5 Protein (g) 9 Sodium (mg) 160Reviews SectionSO. GOOD. Think putting sour cream and cottage cheese in your mashed potatoes sounds weird? Don't knock it 'til you've tried it. These were the toast of Thanksgiving. Will make again!

Lucille’s Mashed Potatoes

It’s about time I introduced you to my family’s mashed potato recipe! Meet the only mashed potatoes I ever want to eat.

Every Thanksgiving, my mom opens up a 1970s church cookbook called “Thyme to Cook” to make them. They’re called “Refrigerator Potatoes” and the recipe cites three authors, with my great-grandmother Lucille listed third. I call them Lucille’s mashed potatoes, so that’s what I’m calling them today.

For several years now, I’ve contemplated how to offer a “Cookie and Kate” version of these mashed potatoes (as in, a lighter version). But why mess with a good thing? We’re talking about a traditional holiday recipe that I enjoy twice a year, on Thanksgiving and Christmas.

Let me tell you, these mashed potatoes are worth it. Lucille’s mashed potatoes are creamy and dense, tangy and irresistible. They are all of those things. Here’s what they are not: light, fluffy, milky or watery. Lucille’s potatoes are everything that I want mashed potatoes to be! Nothing more and nothing less.

Lucille’s recipe calls for cream cheese and sour cream, rather than milk or cream. The cream cheese helps fortify the mashed potatoes, so they reheat beautifully. That’s why the recipe struck church lady gold—it’s delicious and you can cross the mashed potatoes off your list a day or two in advance. Hence the name “refrigerator mashed potatoes.”

This year, I decided to share recipe as is, with some of my notes added for clarity. I’ll breakdown the ingredients, too. Ready to make the best mashed potatoes?!

About Lucille

Wait, can I tell you a little bit about my great-grandmother Lucille? She was a special lady. Brilliant, too.

Lucille was the oldest of six sisters. She graduated from high school at the age of 16 and college at 20, in 1924. Before the internet existed, she immersed herself in my family’s genealogy and wrote an entire book about our family’s history. She printed it for future generations, complete with a pull-out family tree. The names date back to Switzerland in the 1300s. Lucille was really something else.

She was older when I was born, but I remember her big laugh and the M&M’s she always kept in a fancy container on her coffee table.


How to Make Creamy Oven Baked Mashed Potatoes:

You’ll need 10 large Russet or Yukon Gold potatoes. Those are the best potatoes since they are higher in starch. They’ll give you smooth and fluffy mashed potatoes. The potatoes are peeled and chopped. They’re boiled until quite soft.

The the potatoes are transferred to a bowl and mashed. I like this potato masher.

Then you’ll mix in cream cheese, sour cream and garlic salt. That’s it!

The mashed potatoes are spooned into a buttered casserole dish and dotted with pieces of butter. You’ll garnish with chopped chives and a sprinkle of paprika. And then they are baked for 15 minutes. Or you can make them ahead and bake them when you’re ready for them!


Mashed potatoes loaded with cheddar cheese, mozzarella cheese, sour cream, cream cheese, butter and bacon then accented with green onions makes one of the best side dishes out family makes. We make the best loaded mashed potatoes the most around holidays like Easter, Thanksgiving and Christmas, but they make appearances throughout the year too.

Many times a year we enjoy our classic Farmhouse Mashed Potatoes, but sometimes you just crave more flavor. I absolutely love how smooth these potatoes are.

For more texture try these unpeeled Garlic Mashed Potatoes that are loaded with garlic flavors. A teaspoon of granulated or a couple of cloves of minced garlic can be added to this recipe if desired, we prefer to feature the bacon and cheese flavors!

Potatoes are a blank canvas that will help fill you up and provide some vitamins and minerals. We love adding all the dairy products and bacon to our Chicken & Twice Baked Potato Casserole or Crock Pot Potato Casserole.

The reason to bake loaded mashed potatoes in a casserole is to help warm all of the cheese and other ingredients the potatoes are loaded with. The casserole with also be warmer and is easier to travel to a party and hold in heat when wrapped well and transported in a cooler.

For ideas on how to make loaded potatoes with a box of mashed potatoes check out our Creamy Potato Bake.

Ingredients Needed:

  • Potatoes &ndash Provide an earthy flavor and will be the vessel for all of the other flavors to mix into. I like Idaho, yukon, whatever is a good value, a good size and easy to peel.
  • Sour Cream &ndash make the potatoes so creamy.
  • Milk &ndash helps thin out the potatoes just a little bit so they can stir up and become smooth.
  • Salt and pepper &ndash add a little more flavor the amount can be adjusted based on your preference.
  • Cream cheese &ndash makes the potatoes rich and even creamier.
  • Cheese &ndash adds a rich flavor, helps hold the potatoes together and also increases the creaminess.
  • Bacon &ndash adds a smoky salty flavor that can&rsquot be matched by anything else
  • Green onions or chives &ndash add a little pop of fresh green flavor with a slight crunch

Mashed Potato Toppings

  • Paprika sprinkled on top
  • Shredded cheddar cheese, mozzarella tastes great, but isn&rsquot as visible and since we eat with our eyes too use cheddar or colby cheese that will have more of a color contrast with the potatoes
  • Sliced green onions or chives
  • Chopped parsley
  • Bacon bits &ndash strips that are fried and crumbled add the premium flavor, but pre-cooked bacon bits work fine too
  • Black pepper &ndash can be freshly ground to make a garnish on top and add more flavor

Can You Freeze Loaded Mashed Potatoes?

We like to prepare the casserole fresh or holidays or big family meals and freeze leftovers to enjoy for more casual occasions. The leftover reheat fine, but won&rsquot be quite as fresh and fluffy as the first time they are prepared.

How To Make Loaded Mashed Potato Casserole

Clean and peel potatoes and then cut chunks of an even size so that they will cook evenly.

Boil chunks of potatoes for about 20 minutes or until they fall off a fork inserted in the center.

Drain soft potatoes and add hot chunks into a mixing bowl. Add softened cream cheese and butter. Sour cream and milk can be stirred in as well. Beat well. Ensure that the potatoes are smooth and all of the lumps have been beat out.

Stir in all of the mozzarella cheese, half of the sharp cheddar cheese and half of those beautiful bacon bits.

Spread potatoes into baking dish and use a spatula to level out or make a slight design in the top. Cover with foil to keep moisture in while baking.

Bake for about 20 minutes to allow all of the extra ingredients and potatoes to warm up. At 20 minutes I used my digital thermometer to check the temperature in the center of the potatoes and it should be around 140°F.

Set foil aside and sprinkle remaining cheddar cheese and bacon bits evenly over top of the casserole. Return to the oven uncovered for about 10 more minutes until the cheese is melted and the potatoes are bubbly around the edges.

More Flavorful Side Dish Recipes:

Linguine Salad is packed with vegetables and tastes wonderful with Salad Supreme Salad Seasoning mixed with Italian dressing and spread all over the pasta and veggies.

Crock Pot Mac & Cheese mixes cooked pasta with a few simple ingredients in a crock pot to make a creamy and delicious classic!

Crock Pot Loaded Cauliflower Casserole mixes the amazing cheese and bacon flavors with cauliflower. This dish travels well too at the holidays!

Grandma&rsquos Dressing Recipe makes a smooth and firm dressing with a special step to ensure success!


Cook the onions, garlic, and spices for chicken paprikash

Add the diced onion to the pan in which you reserved that bit of liquid and oil left after the chicken cooked. Stir and cook until the onions are translucent and fragrant, which will take approximately 5 to 7 minutes. Then, add the garlic and cook until it grows fragrant.

Now for the main event, at least in terms of flavor. Stir in the paprika and keep things moving until it coats the onions. Stir pretty vigorously and "be careful not to burn the paprika!" says Johnson. After all, that would change the flavor of this dish's signature flavor, so just keep an eye on the cooking food and remember to keep stirring. This part of the process should take no more than 30 seconds.


Lemp Mansion Restaurant's Cheddar-Sour Cream Potato Casserole

1 can (10.75 ounce size) condensed cream of chicken soup
1/2 cup butter, melted
2 cups sour cream
1 1/2 cup shredded cheddar cheese, divided
1/2 cup diced onion
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds frozen shredded hash brown potatoes, paprika
1 teaspoon chopped fresh parsley


1 tablespoon freshly rendered lard
1 1/2 tablespoon Hungarian paprika or more to taste
1 clove garlic, peeled and chopped
1 cup seeded & chopped Anaheim peppers or Cubanelle peppers
1 cup chopped yellow onion
1/2 cup chopped tomato
1 teaspoon chicken base (Such As Knorr)
6 cups beef stock
1 cup sour cream
1/4 cup flour

Heat a 5 quart heavy stove-top casserole and add the lard and paprika. Cook over medium heat for a moment and then add the garlic, green pepper, onion and tomatoes. Simmer for a few minutes until all is tender.

Add the chicken base and beef stock along with salt and pepper to taste. Cook and simmer for 30 minutes.

In a metal bowl, mix the sour cream and flour together. Mix it well with a wire whisk to eliminate lumps. Add a cup of the gravy from the pot and quickly stir it into the cream and flour with a whisk. Remove the gravy from the heat and stir in the cream mixture, whipping it well.

Return to the heat and simmer, stirring often, for 15 minutes. Strain the gravy and discard the solids or lumps.


17 Simple Mashed Potato Recipes for When You're Craving Comfort Food

Classic mashed potatoes are a simple side, yes, but there's nothing ordinary (or optional) about them&mdashforgetting to serve this dish at any holiday meal is arguably punishable by law. The good news is that all you really need for rich and fluffy mashed potatoes is milk, cream, or buttermilk, plus plenty of butter (and salt, pepper, and spuds, of course). But fresh herbs, a dollop of sour cream, and some toasted garlic will bring them into another dimension. There are also various techniques that will kick your go-to mashed potato recipe up a notch, like mixing Russets with Yukon Golds, cooking them in heavily salted water, and mashing with a potato ricer (find every step you can take to cook better mashed potatoes here).

The next time you&rsquore preparing a side of silky mashed spuds, use one of these delicious recipe ideas to get an all-new dish with the same creamy, comforting goodness.


Sour Cream Mashed Potatoes with Paprika

Looking to spice up your potatoes this Thanksgiving? Try this easy mashed potato recipe!

INGREDIENTS

  • 5 pounds Yellow potatoes, peeled, cut into 2-inch pieces
  • Kosher salt
  • 1 garlic clove, finely grated
  • 2 cups whole-milk cottage cheese
  • 2 cups sour cream, divided
  • 1 bunch scallions, thinly sliced, divided
  • Freshly ground black pepper
  • Hot smoked Spanish paprika (for serving)

RECIPE PREPARATION

  • Cook potatoes in a large pot of boiling salted water until tender, 20–25 minutes. Drain and return potatoes to still-hot pot. Add garlic, cottage cheese, 1½ cups sour cream, and all but ¼ cup scallions. Season generously with salt and pepper and mash with a potato masher until ingredients are incorporated but mixture is still coarse.
  • Dollop remaining sour cream over potatoes top with remaining scallions and several generous pinches of paprika.

Nutritional Content

Calories (kcal) 280 Fat (g) 8 Saturated Fat (g) 6 Cholesterol (mg) 30 Carbohydrates (g) 41 Dietary Fiber (g) 4 Total Sugars (g) 5 Protein (g) 9 Sodium (mg) 160


  • 6 potatoes
  • 2 cloves garlic
  • 2 to 4 tbsp. virgin olive oil
  • 1 tbsp. Spanish sweet paprika
  • Salt to taste

Peel potatoes. Cut potatoes into chunks. Place in a medium saucepan and cover with water. Boil potatoes until done. Drain water. Cover pan and set aside.

While the potatoes are boiling, peel and finely chop garlic. Sauté the garlic in the olive oil in a small frying pan. Just when garlic is turning golden, add the paprika, and remove from heat.

Pour garlic-paprika and oil into the pan of potatoes and mash, mixing well. Add a few tablespoons of oil to make a smooth mixture, then salt to taste and serve.


Watch the video: ЯПОНСКИЙ СЕКРЕТ выглядеть на 10 ЛЕТ МОЛОЖЕ. (October 2021).