Sour Cream and Cheddar Mashed Potatoes
Ingredients:
- Russet Potatoes, peeled, rinsed, quartered - 5 pounds
- butter - 4 T
- sour cream - 16 ounce container
- milk - 1 1/4 cups
- salt - 1 t
- freshly grated Sharp Cheddar Cheese, divided - 2 1/2 cups
Instructions:
Boil potatoes, cook until they're easily pierced with a fork, drain, slightly mash potatoes. Add butter and half the sour cream and half the milk, start whipping them with a mixer. Add remaining sour cream and milk, whip together. Add salt and 1 cup cheese, whip until blended.
Spoon potatoes into a greased 13 x 9 inch casserole dish, top with remaining cheese. Cover with lid or foil, do not let foil touch cheese.
Bake in a preheated 350 degree oven for 20 - 25 minutes, until cheese is melted. Keep covered until serving time.
