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Sour Cream & Cheddar Baked Mashed Potatoes Recipe

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This recipe for Sour Cream & Cheddar Baked Mashed Potatoes is from From The Grantzinger's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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:
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).
Preheat 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.
Serves 8-10.

 

 

 

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