Side Pannel
Sour Cream & Mashed Potatoes
Sour Cream & Mashed Potatoes
- Recipe Submitted by Whoopie on 10/30/2014
Category: Healthy Recipes, Cheese, Beens, Potatoes
Ingredients List
- 5 lbs. Russet Potatoes, peeled, rinsed and quartered
- 4 Tbsp. unsalted butter
- 1 (16. oz.) container sour cream
- 1 1/4 cups 2 % milk
- 1 tsp. salt
- 2 1/2 cup freshly grated Sharp Cheddar Cheese, divided
Directions
In a large stock pot, cover the potatoes with cold water, bring to a boil and cook until you can easily pierce with a fork (about 35 minutes or so).
Pre heat your oven to 350 degrees.
Drain potatoes and return to the pot.
Use a potato masher and give the potatoes a quick mash.
Add the butter, half of the sour cream and half of the milk and start whipping them with a hand held mixer.
Add the remaining sour cream and milk, whip together until well blended.
Add the salt and 1 cup of the cheese.
Whip together until blended.
Spray a 9 x 13 baking dish with cooking spray and spoon the potatoes into the dish evenly.
Sprinkle the potatoes with the remaining 1 1/2 cups of Sharp Cheddar cheese and cover with foil being careful not to touch the cheese.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
Remove from the oven and keep covered until you are ready to serve.
Pre heat your oven to 350 degrees.
Drain potatoes and return to the pot.
Use a potato masher and give the potatoes a quick mash.
Add the butter, half of the sour cream and half of the milk and start whipping them with a hand held mixer.
Add the remaining sour cream and milk, whip together until well blended.
Add the salt and 1 cup of the cheese.
Whip together until blended.
Spray a 9 x 13 baking dish with cooking spray and spoon the potatoes into the dish evenly.
Sprinkle the potatoes with the remaining 1 1/2 cups of Sharp Cheddar cheese and cover with foil being careful not to touch the cheese.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
Remove from the oven and keep covered until you are ready to serve.
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