Sweeney Potatoes
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2½pounds russet potatoes, scrubbed and cut into ¼-inch cubes
- 1(8-ounce) package cream cheese, at room temperature
- ½cup unsalted butter, melted, plus more butter for the pan
- 1cup sour cream
- ¼ to ½cup whole milk
- Kosher salt and ground black pepper, to taste
- 2½cups freshly grated sharp Cheddar cheese (about 8 ounces)
- Chopped fresh parsley, for garnish (optional)
Nutritional analysis per serving (10 servings)
415 calories; 32 grams fat; 19 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 10 grams protein; 483 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. Put potatoes in a large heavy-bottomed pot and cover with cold water. Set on stove over high heat and bring to a boil, then reduce heat and allow potatoes to simmer until they have just started to soften, about 10 minutes. Drain and set aside.
- Step 2
Combine cream cheese, melted butter and sour cream in a large bowl and stir to combine. Add enough milk so that the mixture is creamy but not soupy. Season mixture with salt and pepper to taste. Add potatoes to bowl and stir gently to combine.
- Step 3
Generously grease a 9-by-13-inch baking dish. Tip half the potatoes into the dish and spread to the edges, then scatter half the grated cheese over the top. Add remaining potatoes and spread to the edges, then top with remaining cheese.
- Step 4
Bake until casserole is bubbling at the edges and cheese has melted across the top, 30 to 35 minutes. Sprinkle with parsley before serving, if you'd like.
Private Notes
Comments
Why all the negative comments about this holiday dish, it’s not for daily consumption. If when you read it and it doesn’t appeal to you move on to another that does.
As I read the notes I saw that there was a problem with curdling. Sam’s recipe calls for whole milk, if you used anything with a less fat, including low fat sour cream, curdling will most likely happen. The fat stabilizes the milk. If you want to use lower fat items you need to lower the oven temperature and increase the cook time.
Simply type in the ingredients into Google -hash browns, cream cheese, sour cream, cheddar and about 30 somewhat similar recipes appear. I do that all the time when I have ingredients but no inspiration. I type in the ingredients I do have and Google rises to the occasion. I come to The Times for ideas and sometimes techniques.
Wow! You will be the most popular person for having made these. Did not have chives on hand, however did have scallion which I substituted and it was brilliant. If you’re looking to count calories this recipe isn’t for you. This is one of those special occasion dishes.
I added some diced onion and left over ham. Came out great!
Delicious 😋