Betty’s Red River Potatoes
This rich and hearty potato bake combines sour cream, cheddar cheese, and green onions for a classic crowd-pleasing side.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Side Dish
- Method: Boiling, Mashing, Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 lbs red potatoes, washed and scrubbed
2 cups sour cream
1 bunch green onions, chopped (white and green parts)
1 tablespoon fresh parsley, finely chopped
2 cups cheddar cheese, grated and divided
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon paprika
Kosher salt, to taste
Freshly ground black pepper, to taste
Instructions
Preheat the oven to 350°F.
Place the red potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil.
Cook the potatoes until they are easily pierced with a butter knife.
Drain the potatoes, then roughly mash them in the same pot or in a large bowl.
Stir in the sour cream, chopped green onions, parsley, about 1 1/2 cups of the cheddar cheese, garlic powder, and onion powder. Season with salt and black pepper to taste.
Transfer the potato mixture to a greased 9×13-inch baking dish.
Top with the remaining cheddar cheese and sprinkle with paprika.
Bake uncovered for 30 to 40 minutes, or until the top is golden.
Garnish with additional parsley if desired, then serve warm.
Notes
You can assemble this dish ahead of time, cover it with foil, and refrigerate for up to 24 hours before baking.
For a smoother texture, mash the potatoes more thoroughly. For a chunkier casserole, leave some larger pieces.
Additional parsley can be added before serving for extra color and freshness.
This recipe contains milk due to the sour cream and cheddar cheese.
Find it online: http://elladishes.com/bettys-red-river-potatoes/
