CHEESY MASHED POTATOES (Barb’s)
9 medium baking potatoes
2 c. shredded Cheddar cheese (8 oz.)
1/4 c. butter or margarine
8 oz. carton sour cream
1 T. chopped green onion
1/2 t. salt
1/4 t. pepper
1. Cover unpeeled potatoes with water in a Dutch oven and sprinkle with salt. Bring to the boil and reduce heat. Cover and simmer for 30-35 minutes or til almost tender. Drain and cool slightly. Peel potatoes and shred with a grater.
2. Combine potatoes, cheese and margarine or butter in a large mixing bowl and stir til melted. Stir in sour cream, green onion, salt and pepper. Transfer to a greased (2 quart) casserole.
3. Bake, uncovered, in a 325° oven for 45-50 minutes or til heated through. Before serving, sprinkle with paprika.
(makes 8 servings)
IF MAKING CHEESY MASHED POTATOES AHEAD OF TIME:
Cover and chill the mashed potato mixture overnight. Bake the potatoes in a 325° oven, covered, for 1 1/4-1 1/2 hours, stirring twice. Or, heat in the microwave oven on 100 percent power (high) for 15-20 minutes, stirring once. Sprinkle with paprika.
Cheesy Mashed Potatoes recipe is published in our December, 2013 Menu Minder, Issue #362.