Diana’s Sour Cream Potatoes

by Anne Papina on October 27, 2013

Sour Cream Potatoes | Webicurean

With the holidays fast approaching, my thoughts are turning to the comfort foods that grace our family table. The roasted turkey and the family’s “green” dressing are a constant, but beyond that, the years have seen a dizzying parade of sides and desserts. Some hits, some misses–I’m always up for trying something new. Yet, in all this time, I’ve overlooked one of my favorite potato dishes–my sister’s sour cream potatoes. Since she lives in Spokane, we don’t get them very often. How silly is that? Especially considering she gave me the recipe, oh, say 20 years ago! So, while visiting my mom last week, I decided to whip some up.

Now I wonder why hadn’t I done this sooner? All those years of springing new recipes on unsuspecting guests when perfection was neatly written on a recipe card and tucked away in a drawer. Go figure. The flavor reminds me of a loaded baked potato, and I love baked potatoes. The potatoes are shredded, and with the addition of sour cream and cheddar cheese, the result is a big bowl of creamy, cheesy goodness. The only thing that could top this would be, perhaps, to add some crumbled bacon. Maybe I’ll try that next time. Meanwhile, enjoy the sour cream potatoes, and don’t expect there to be any leftovers. Trust me, the whole batch will disappear in one sitting.

Sour Cream Potatoes | Webicurean

Once the potatoes have been boiled and cooled, shred them into a large bowl.

Sour Cream Potatoes | Webicurean

Now add the remaining ingredients, and stir until completely blended. You’ll want to use real sour cream here, as the light stuff just won’t cut it.

Sour Cream Potatoes | Webicurean

Spread evenly in a 2-quart casserole, sprinkle with paprika, then bake until golden brown.

Sour Cream Potatoes | Webicurean

Then sit back and watch them quickly disappear.

Diana's Sour Cream Potatoes
 
Prep time
Cook time
Total time
 
Cooked russet potatoes are shredded then mixed with sour cream, cheddar cheese, and green onions creating potato perfection.
Author:
Recipe type: side
Cuisine: American
Serves: 8
Ingredients
  • 6 large russet potatoes
  • 1 tbsp salt, plus more to taste
  • 1 cup shredded sharp cheddar cheese
  • 1 bunch green onions, chopped
  • 1 pint sour cream
  • Dash white pepper
  • ¼ tsp paprika, plus more for garnish
Instructions
  1. Preheat oven to 350F.
  2. Halve and boil the potatoes in a large pot of water with 1 tablespoon of salt. When the potatoes are tender, drain and cool completely.
  3. Grate the potatoes into a large bowl. Stir in the cheese, green onions, sour cream, pepper, and ¼ tsp paprika. Stir until well combined, and taste to see whether any additional salt is needed.
  4. Transfer to a 2-quart casserole, sprinkle the top with paprika, and bake at 350F for about 45 minutes, or until it starts to brown.

 

{ 2 comments… read them below or add one }

Julie @ Texan New Yorker October 28, 2013 at 2:48 pm

Oh good lord, what yummy decadence! That just looks like heaven. I’ll have to whip these up soon. And aren’t old family recipes the best? :)
Julie @ Texan New Yorker recently posted..Apple-Pork Ragout over PappardelleMy Profile

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Anne Papina October 28, 2013 at 6:00 pm

Thanks–old family recipes are definitely the best–they bring us home no matter where we are!

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