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Close overhead shot of cheesy potato casserole in a white dish with wooden serving spoon
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5 from 1 vote

Party Potatoes

Fluffy, creamy and cheesy mashed potatoes are baked in the oven with a crispy cornflake topping for the most delicious Party Potatoes that you will ever taste!
Course Side Dish
Cuisine American
Keyword Cheesy Potato Casserole, Cheesy Potatoes, party potatoes
Prep Time 45 minutes
Cook Time 30 minutes
0 minutes
Total Time 1 hour 15 minutes
Servings 8 - 10 people
Calories 327.9kcal
Author Blair

Ingredients

  • 6 russet potatoes (about 3 ½ - 4 lbs.), peeled and cubed
  • 1 (8 ounce) block cream cheese, softened and cubed
  • 1 cup (4 ounces) grated cheddar cheese
  • 8 ounces sour cream, at room temperature
  • ½ cup milk, at room temperature
  • 3 tablespoons melted butter, divided
  • 1 teaspoon garlic salt
  • 2 teaspoons dried minced chives
  • 1 cup crushed Corn Flakes cereal (about 1 ¾ c. whole cereal before crushing)
  • ½ teaspoon paprika
  • Optional garnish: chopped fresh chives, chopped fresh parsley or sliced green onions

Instructions

  • Place potatoes in a large pot. Cover with water and bring to a boil. Reduce heat; cover and cook for 15-20 minutes, or until potatoes are tender. Drain and transfer potatoes to a large bowl.
  • Add cream cheese, cheddar cheese, sour cream, milk, 2 tablespoons of the melted butter, garlic salt and chives. Beat until well blended. Taste and season with salt and pepper, as necessary.
  • Transfer potatoes to a 3-quart baking dish that has been sprayed with cooking spray.
  • In a small bowl, toss together Corn Flakes crumbs and remaining 1 tablespoon of melted butter. Sprinkle over top of the potatoes.
  • Bake, uncovered, at 350 degrees F for 30-35 minutes, or until edges are bubbly and potatoes are heated through. Sprinkle paprika over top, garnish with chives, parsley or green onions (if desired) and serve!

Notes

  • Make sure that your cream cheese, milk and sour cream are at room temperature. This will help them blend smoothly into the warm potatoes.
  • I prefer to use cheddar cheese from a block that I grate by hand. It melts smoother into the potatoes.
  • You can prepare the Party Potatoes ahead of time, making them perfect for large gatherings! Simply assemble according to the recipe instructions, cover, and refrigerate for up to 48 hours. When ready to bake, remove the cover and allow the dish to sit on the counter for about 30-60 minutes before baking in a 350 degree F oven.
  • Can Party Potatoes be frozen? Yes! To freeze the potato casserole, assemble as instructed, but do not add the Corn Flake topping. Cover tightly and store in the freezer for up to 3 months. When ready to bake, thaw in the fridge overnight. Add topping just before baking.
  • How to reheat Party Potatoes: If you have leftover potatoes, you can keep them in an airtight container in the refrigerator for 3-4 days. To reheat the potatoes, warm individual portions on a covered plate in the microwave. To reheat a larger dish of potatoes, cover and bake in a 350 degree F oven for about 20-25 minutes. I like to remove the cover during the final 5 minutes to get the topping crispy again.
  • Serving a smaller family? If you don't need a big pan of these potatoes for a party, you can cut all of the ingredients in half and bake the casserole in an 8-inch square dish. The rest of the cooking instructions remain the same.
  • If you'd like to make your Party Potatoes with bacon, add about 4 slices of cooked, crispy, crumbled bacon to the top of your casserole just before serving.

Nutrition

Serving: 1/10 of the casserole | Calories: 327.9kcal | Carbohydrates: 35.4g | Protein: 10.2g | Fat: 17.3g | Saturated Fat: 10.7g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.9g | Cholesterol: 55.1mg | Sodium: 364.1mg | Potassium: 738.4mg | Fiber: 2.3g | Sugar: 4.7g