Try this Mom's Potatoes recipe, or contribute your own.
- Carbohydrate 47.4775011510798 g
- Cholesterol 22.8773437598108 mg
- Fat 8.88289676108316 g
- Fiber 5.92696386120966 g
- Protein 5.58901565114752 g
- Saturated Fat 5.53734217142819 g
- Serving Size 1 1 Serving (278g)
- Sodium 77.9058231440246 mg
- Sugar 41.5505372898702 g
- Trans Fat 0.657959636681131 g
- Calories 285 calories
Step-by-step
- Boil potatoes until tender.
- Drain and mash with sour cream, cream cheese, 4 tablespoons of the butter.
- Add onion and salt, mix well
- Spread in a 13 x 9 pan, drizzle remaining two tablespoons butter, melted over the top
- Sprinkle with paprika
- Bake covered at 350 for 40 mins
- Uncover and bake 20 mins more until bubbly
What cuts through the sheer density of a rich, dairy-laden potato casserole without fighting its creamy profile? Potatoes combined with sour cream and cream cheese demand robust, acidic, or deeply savory accompaniments to balance each bite. Starchy casseroles heavy on butter and cheese historically required sharp contrasts on the plate to cleanse the palate. Roasting fibrous green vegetables at 400 degrees Fahrenheit until charred provides the necessary bitterness and smoke. Alternatively, serving this dish alongside a sharp vinaigrette-dressed green salad offers the required acid to cut through the saturated fat.
- Starchy varieties like Russets absorb dairy efficiently due to their cellular structure, whereas waxy potatoes resist mashing and turn gluey under heavy agitation.
- Overworking boiled tubers releases excess free starch molecules, creating an unappealingly gummy texture that even generous amounts of butter and cream cheese cannot fix.
- Baking this casserole uncovered for the final 20 minutes allows moisture to evaporate, establishing a golden-brown paprika crust on the surface.
Pairing dense potato bakes with lean roasted meats or sharp pickles grounds the heavy dairy elements. Proper temperature management during the mashing phase ensures the starches remain fluffy rather than sticky.
