Brunch Potatoes

11 ingredients
9 steps

Ingredients

  • 2 1/2 lb. Yukon Gold potatoes
  • 1 can condensed cream of chicken soup
  • 1/2 c. sour cream
  • 1 (4 oz.) pkg. Neufchatel cream cheese, softened
  • 1 Tbsp. butter buds (sprinkles)
  • 3/4 c. Cheddar or Jack cheese, shredded
  • 1/4 c. scallions, chopped
  • 1/4 c. skim milk
  • parsley, chopped
  • garlic to taste
  • ground pepper to taste

Directions

  1. 1
    Cook, peel and chop potatoes and stir together soup, sour cream, cream cheese and butter buds.
  2. 2
    Add 1/2 of shredded cheese and scallions.
  3. 3
    Add milk, parsley, garlic and pepper.
  4. 4
    Stir to combine.
  5. 5
    Stir all together with potatoes.
  6. 6
    Put mixture in an 11 x 7 x 2-inch baking pan.
  7. 7
    Bake 30 minutes at 350°.
  8. 8
    Spread the remaining ingredients over top and bake 5 minutes more.
  9. 9
    Serves 8 to 10.

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