Best Holiday Buffet Potatoes Recipes

BUFFET POTATOES

Buffet Potatoes image

Buffet Potatoes are great just as the name says for your buffet. Also, wonderful to have in the refrigerator to reheat when making as many dishes ahead is helpful. We love it with ham, turkey, and brisket. Also, great for potluck dinners. Note: I always use 98% fat free soups and always use fat free sour cream in any recipe that calls for soup and/or sour cream. If you are watching the fats, you might enjoy some of my other casseroles. I love easy casseroles!

Provided by eHelen

Categories Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs frozen hash brown potatoes
1/2 cup melted butter
1 pint fat free sour cream
1/4 cup chopped onion
1 (10 1/2 ounce) can 98% fat-free cream of chicken soup
10 ounces cheddar cheese, grated
1 cup Italian seasoned breadcrumbs

Steps:

Thaw potatoes 45 minutes before assembling.
Combine potatoes with butter, onion, soup, sour cream and cheese in 13" X 9" X 2" baking dish.
Sprinkle with bread crumbs.
Bake one hour at 350 degrees.
Serves 8-10.

Nutrition Facts : Calories 455.5, Fat 25.6, SaturatedFat 15.7, Cholesterol 73.7, Sodium 656.9, Carbohydrate 41, Fiber 2.4, Sugar 5.9, Protein 16.5

HOLIDAY BUFFET POTATOES

Holiday Buffet Potatoes image

These potatoes are always a great hit at all parties. These were served at the last party I catered for one of the University(UNLV) departments a few years ago.

Provided by Pat Duran

Categories Side Casseroles

Time 50m

Number Of Ingredients 7

Ingredients

2 c cream style cottage cheese
1 c dairy sour cream
1/3 c sliced green onions
1 clove minced garlic
2 tsp salt
5 c cooked potatoes, diced
1/2 c mexican blend shredded cheese

Steps:

1. Combine cottage cheese, sour cream, onion, garlic and potatoes. Pour into a buttered or sprayed casserole dish. Top with cheese and sprinkle with paprika. Bake at 350^ for 35 minutes or until golden brown, don't burn cheese on top. Remove from oven and sprinkle chopped onion tops over all.

HOLIDAY POTATO BAKE

Holiday Potato Bake image

I have made this at Thanksgiving and Christmas for the past several years; my family requests this dish all the time, even when it's not a holiday! Happy, cherished family memories. -Vickie West, Long Beach, California

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

3 pounds potatoes, peeled and cut into 1/2-inch cubes
3 medium carrots, shredded
3 celery ribs, trimmed and diced
1 medium onion, diced
2 cups shredded sharp cheddar cheese, divided
1/2 cup butter, cubed
4 ounces cream cheese, softened
1/4 cup plus 1 tablespoon minced fresh parsley, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped ripe olives

Steps:

Preheat oven to 350°. Place potatoes, carrots, celery and onion in a Dutch oven; add water to cover. Cook, covered, until vegetables are almost tender, 8-10 minutes. Drain. Return to Dutch oven; toss with 1-3/4 cups cheddar cheese, butter, cream cheese, 1/4 cup parsley, salt and pepper., Transfer to a greased 13x9-in. baking dish. Top with olives and remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 15-20 minutes. To serve, sprinkle with remaining parsley.

Nutrition Facts : Calories 271 calories, Fat 19g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 375mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.