Recipe
Are you having guests for supper, going to a potluck, or just need a delicious side dish for weekday dinners? You can’t go wrong with creamy, cheesy, mashed potatoes. These potatoes go well with just about everything and for convenience you can prepare them ahead and pop them into the oven right before dinner; just be sure to take them out of the fridge ahead of time to come to room temperature first OR extend the baking time if they are cold out of the fridge.
Sour Cream & Cheddar Baked Mashed Potatoes
(serves 8 – 10)
• 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
(or your favourite bold cheese, old is good also)
In a large 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. Using a potato masher, 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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