It’s holiday time and that means I am cooking much more than usual {and that says a lot} and most of the time I am cooking for a crowd! This week we attended a Thanksgiving Potluck for my husband’s unit and their families. I wanted to bring a kid friendly side dish to go with the turkeys everyone was going to be gobbling up {pun intended!}. I came across this recipe by Ms Kay from Duck Dynasty and I knew it would be a crowd pleaser!
Makes 8 servings
Ingredients
- 3 lbs russet potatoes peeled and cut into cubes
- 1/2 tbsp salt
- 5 garlic cloves
- 1 pkg {8 oz} cream cheese softened and cubed
- 1 cup sour cream
- 1/2 cup milk warmed
- 1/2 stick {4 tbsp} butter softened
- 1 tsp seasoned salt
- pepper to taste
- 1/4 cup panko bread crumbs
- 1/4 cup Parmesan cheese grated
- 1/4 tsp paprika
- 1 tbsp butter melted
Instructions
- Add the potatoes to a large pot of water.
- Add the salt and garlic cloves.
- Bring to a boil, then reduce heat to a simmer until the potatoes are fork tender, about 20 minutes.
- Drain then pour potatoes into a large bowl.
- Mash the potatoes and garlic with a masher.
- Preheat the oven to 350 degrees.
- Add the cream cheese, sour cream, milk, and butter to the potatoes and stir until smooth.
- Stir in the seasoned salt and pepper to taste.
- Pour into a greased 9X13 baking dish and smooth evenly on top.
- In a small bowl, stir together the panko, Parmesan, and paprika.
- Drizzle with the melted butter and toss to coat. Sprinkle over the potato mixture.
- Bake until the potatoes are heated through and the topping is golden brown, about 30 minutes.
Notes
Recipe adapted from Duck Dynasty’s Miss Kay.I doubled the ingredients to feed a crowd in the recipe pictured.