Sour Cream & Cheddar Baked Mashed Potatoes

• Vegetarian
• Gluten free

• Produce

  • 5 lb Russet potatoes

• Baking & Spices

  • 1 tsp Salt

• Dairy

  • 1 1/4 cups 2% milk
  • 4 tbsp Butter, unsalted
  • 2 1/2 cup Cheddar cheese, sharp
  • 1 (16. oz. container Sour cream

Found on cozycountryliving.com

Description

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

• 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.
• Serves 8-10.