Best 9 No Fuss Party Potatoes Recipes

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Tantalize your taste buds with our delectable No-Fuss Party Potatoes, a medley of crispy, flavorful potato dishes perfect for any festive gathering. Embark on a culinary journey as we present three enticing recipes that cater to diverse preferences. Indulge in the classic allure of Garlic Butter Parmesan Potatoes, where tender potato wedges bask in a symphony of garlic, butter, and Parmesan cheese, delivering a golden-brown exterior and a fluffy, savory interior.

For those seeking a touch of heat, our Spicy Fiesta Potatoes pack a punch with a blend of chili powder, cumin, paprika, and cayenne pepper, resulting in a vibrant and flavorful fiesta in your mouth. And for a unique twist, our Bacon and Ranch Potatoes combine the irresistible duo of crispy bacon and creamy ranch dressing, elevating the humble potato to a gourmet delight.

Each recipe offers a delightful symphony of flavors and textures, ensuring that every bite is a celebration. Whether you're hosting a casual get-together or a grand party, these No-Fuss Party Potatoes will steal the show, leaving your guests craving more. So, gather your ingredients, preheat your oven, and let's embark on this culinary adventure together, creating a feast that will leave lasting memories.

Here are our top 9 tried and tested recipes!

PARTY POTATOES



Party Potatoes image

Super creamy and cheesy! This easy side dish is perfect for potlucks. Save time by using hash browns!

Provided by Stacie

Categories     Side Dishes

Time 1h12m

Number Of Ingredients 9

2 lb (900g) bag frozen diced hash browns, thawed
1 cup onions, chopped
1/4 cup melted butter
1 cup cheddar cheese, shredded
1 can (10.5oz/284ml) cream of chicken soup
2 cups sour cream
1/2 tsp onion salt
1/4 tsp pepper
1 tbsp fresh chives, chopped

Steps:

  • Preheat oven to 350F.
  • Add all the ingredients to a large bowl and stir to combine. Spread in a 9x13 baking dish.
  • Bake for 1 hour.
  • Turn the oven to broil on low. Broil for 1 minute or until the top starts to brown. Keep an eye on it because it will burn easily!
  • Remove from oven and serve hot.

Nutrition Facts : Calories 272 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 65 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 416 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

NO FUSS PARTY POTATOES



No Fuss Party Potatoes image

I found this in a Pillsbury "slow cooker" cookbook. Made these last Sunday and they were very tasty. A hashbrown casserole with a Mexican flair!

Provided by yooper

Categories     Potato

Time 4h10m

Yield 12 serving(s)

Number Of Ingredients 7

1 can condensed cream of mushroom soup
1 (8 ounce) container sour cream
1 (4 1/2 ounce) can chopped green chilies
1 1/2 cups shredded colby-monterey jack cheese
1 (32 ounce) package frozen southern-style cubed hash brown potatoes
3 green onions, sliced
1/2 cup finely crushed nacho chip

Steps:

  • Spray 4 to 6-quart slow cooker with nonstick cooking spray.
  • In medium bowl, combine soup, sour cream, chiles, and cheese, mix well.
  • Arrange half of potatoes in sprayed slow cooker.
  • Top with half of sour cream mixture; spread evenly.
  • Top with remaining potatoes and sour cream mixture; spread evenly.
  • Cover, cook on high setting for 3 1/2 to 4 1/2 hours.
  • Just before serving, sprinkle top with onions and chips.

PARTY POTATOES



Party Potatoes image

My family started making this before I was born. It is one of the dishes we always make when we get together. I love it!

Provided by kayauscare

Categories     Thanksgiving

Time 55m

Yield 12 serving(s)

Number Of Ingredients 9

1 (32 ounce) package frozen hash browns, thawed
1/2 cup margarine, melted
1 teaspoon salt
1 (10 3/4 ounce) can cream of chicken soup
1 cup sour cream
1 medium onion, diced
2 cups cheddar cheese, grated
2 cups corn flakes (topping)
1/4 cup margarine, melted (topping)

Steps:

  • Combine all ingredients, except the corn flakes and 1/4 cup margarine.
  • Put in a 12x9-inch pan.
  • Crush corn flakes and mix with margarine.
  • Sprinkle on top.
  • Bake for 45 minutes at 350°F or until bubbly.

Nutrition Facts : Calories 422.6, Fat 31.6, SaturatedFat 12.4, Cholesterol 31.8, Sodium 697.2, Carbohydrate 28.9, Fiber 1.8, Sugar 3, Protein 8.6

PARTY POTATOES



Party Potatoes image

These creamy tasty potatoes can be made the day before and stored in the refrigerator until you're ready to pop them in the oven (I often do that). The garlic powder and chives add zip, and the shredded cheese adds color. -Sharon Mensing, Greenfield, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 8

4 cups mashed potatoes (about 8 to 10 large) or 4 cups prepared instant potatoes
1 cup sour cream
1 package (8 ounces) cream cheese, softened
1 teaspoon minced chives
1/4 teaspoon garlic powder
1/4 cup dry bread crumbs
1 tablespoon butter, melted
1/2 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine potatoes, sour cream, cream cheese, chives and garlic powder. Turn into a greased 2-qt. casserole. Combine bread crumbs with butter; sprinkle over potatoes. , Bake at 350° for 50 to 60 minutes. Top with cheese and serve immediately.

Nutrition Facts : Calories 207 calories, Fat 13g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 305mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

MOM'S PARTY POTATOES



Mom's Party Potatoes image

This recipe is for a quick and easy potato casserole using mozzarella cheese, sour cream, and prepared frozen cubed potatoes.

Provided by Julie Busack Leslie

Categories     Side Dish     Potato Side Dish Recipes

Time 40m

Yield 8

Number Of Ingredients 8

1 (2 pound) package frozen cubed hash brown potatoes, thawed
2 cups shredded mozzarella cheese
1 (16 ounce) container sour cream
1 (10.75 ounce) can cream of chicken soup
½ cup melted butter
½ cup chopped onion
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix potatoes, mozzarella cheese, sour cream, cream of chicken soup, butter, onion, salt, and black pepper together in a casserole dish.
  • Bake in preheated oven until hot throughout and bubbly on top, about 30 minutes.

Nutrition Facts : Calories 423.4 calories, Carbohydrate 26.8 g, Cholesterol 76.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 12.1 g, SaturatedFat 20.9 g, Sodium 863.1 mg, Sugar 1 g

PARTY POTATOES



Party Potatoes image

These aren't your ordinary mashed potatoes! You can also make the mashed potatoes the day before, refrigerate overnight, then bake them the next day.

Provided by Beth Neuenfeldt

Categories     Side Dish     Potato Side Dish Recipes

Time 55m

Yield 8

Number Of Ingredients 7

9 large potatoes
8 ounces cream cheese
1 cup sour cream
2 teaspoons onion salt
1 teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, and set aside.
  • Bring a large pot of lightly salted water to a boil. Cook potatoes in boiling water until tender. Drain, and transfer to a large mixing bowl. Mash until smooth. Stir in cream cheese, sour cream, onion salt, salt, and pepper. Beat until light and fluffy. Transfer to the prepared casserole dish, and dot with pieces of butter.
  • Bake for 30 minutes in the preheated oven, or until heated through.

Nutrition Facts : Calories 506.4 calories, Carbohydrate 74.7 g, Cholesterol 51.5 mg, Fat 19.2 g, Fiber 9.2 g, Protein 11.5 g, SaturatedFat 11.9 g, Sodium 888.3 mg, Sugar 3.3 g

PARTY POTATOES



Party Potatoes image

Provided by Fran McCullough

Categories     Mixer     Dairy     Potato     Side     Bake     Christmas     Thanksgiving     Cream Cheese     Fall     Sour Cream     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 8

3 pounds russet potatoes, peeled and cut into chunks
Coarse salt
8 tablespoons (1 stick) unsalted butter, softened, cut into 8 pieces
1 8-ounce package cream cheese, at room temperature
1/2 cup sour cream, at room temperature
2/3 cup milk, warmed, or as needed
Freshly ground black pepper
Paprika for garnish

Steps:

  • Place the potatoes in a large saucepan and add cold water to cover by at least 1 inch. Add a good pinch of salt and bring to a boil. Reduce the heat to medium, partially cover, and cook until the potatoes are very tender, 12 to 15 minutes. Drain the potatoes and return them to the pan over medium heat. Cook, shaking the pan and stirring so the potatoes don't stick, for 1 to 2 minutes, or until the potatoes are floury and have formed a film on the bottom of the pan.
  • Remove from the heat and break up the potatoes with a handheld mixer on low speed. Gradually drop in 6 tablespoons of the butter and beat until it is absorbed. Refrigerate the remaining 2 tablespoons butter. Gradually add the cream cheese and sour cream, beating well after each addition. Beat in the milk a little at a time. You want the potatoes to be fluffy and light. If they seem to be getting too wet, don't add all the milk. Season with salt and pepper to taste. (If you don't have an electric mixer, use a hand masher to start and then use a wooden spoon to beat in the butter, cream cheese, sour cream, and milk. Beat the milk into the potatoes one third at a time, beating vigorously after each addition.)
  • Butter a 9-x-13-inch baking dish and spoon the potatoes into it. Smooth the top, then use a spatula or fork to swirl or score the surface to leave little peaks that will brown nicely during baking. Refrigerate, covered tightly with plastic wrap, for up to 2 days before baking.
  • Preheat the oven to 350 degrees.
  • Dust the top of the potatoes with paprika. Cut the remaining 2 tablespoons butter into small pieces and scatter them over the top. Bake until the potatoes are heated through and the top is lightly golden, about 1 hour. (Expect it to take only half the time if the potatoes haven't been refrigerated.) Serve hot.

SOUTHERN PARTY POTATOES



Southern Party Potatoes image

Make and share this Southern Party Potatoes recipe from Food.com.

Provided by Christine

Categories     Potato

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 10

2 lbs frozen hash browns
1/2 cup melted butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 (8 ounce) carton sour cream
1 (10 1/2 ounce) can cream of chicken soup or 1 (10 1/2 ounce) can cream of celery soup
1 (15 ounce) jar Cheez Whiz or 2 cups grated cheese
2 cups crushed corn flakes
1/4 cup melted butter

Steps:

  • Defrost potatoes and place into a 3-quart casserole dish.
  • Combine butter, salt, pepper, onion, soup, sour cream and cheese.
  • Mix thoroughly.
  • Pour over potatoes.
  • Mix 1/4 cup melted butter with corn flakes; sprinkle over top.
  • Cover and bake at 450°F for 45 minutes.

INSTANT PARTY POTATOES



Instant Party Potatoes image

These potatoes are so simple to make that you will be making them for any potluck or party you attend.-Kathy Roosma, Zeeland, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 10 servings.

Number Of Ingredients 10

3 cups water
4 tablespoons butter
1 teaspoon salt
3/4 cup whole milk
1 package (8 ounces) cream cheese, softened
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon dried minced onion
2-2/3 cups instant potato flakes
Paprika, optional

Steps:

  • In a saucepan, bring water, butter and salt to a boil. Add milk, cream cheese, sour cream, garlic powder and minced onion; stir in potato flakes. , Spoon into a greased 2-qt. baking dish. Sprinkle with paprika if desired. Bake, uncovered, at 350° for 30 minutes.

Nutrition Facts : Calories 242 calories, Fat 17g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 406mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • Choose the right potatoes: For this recipe, any type of small, waxy potatoes will work well, such as baby potatoes, new potatoes, or fingerling potatoes.
  • Scrub the potatoes well: Scrub the potatoes thoroughly under cold water to remove any dirt or debris.
  • Don't peel the potatoes: Leaving the skin on the potatoes will give them a more rustic and flavorful taste.
  • Use a large pot: Use a large pot or Dutch oven to ensure that the potatoes have enough room to cook evenly.
  • Bring the water to a boil before adding the potatoes: This will help to prevent the potatoes from sticking to the bottom of the pot.
  • Season the water: Add salt and pepper to the water before adding the potatoes. This will help to flavor the potatoes as they cook.
  • Cook the potatoes until they are tender: Use a fork to check the tenderness of the potatoes. They should be tender when pierced with a fork.
  • Drain the potatoes: Drain the potatoes in a colander and let them cool slightly before tossing them with the herbs and butter.
  • Serve the potatoes immediately: These potatoes are best served immediately after they are cooked, while they are still warm and crispy.

Conclusion:

These No- Fuss Party Potatoes are a quick, easy, and delicious side dish that is perfect for any occasion. They are crispy on the outside and fluffy on the inside, and they are packed with flavor. Whether you are hosting a party or just looking for a simple and tasty weeknight side dish, these potatoes are sure to please everyone at the table.

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