Sour Cream & Cheddar Baked Mashed Potatoes

By charlotteh371

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

Preparation

Step 1

1.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).
2.Pre heat your oven to 350 degrees.
3.Drain potatoes and return to the pot.
4.Use a potato masher and give the potatoes a quick mash.
5.Add the butter, half of the sour cream and half of the milk and start whipping them with a hand held mixer.
6.Add the remaining sour cream and milk, whip together until well blended.
7.Add the salt and 1 cup of the cheese.
8.Whip together until blended.
9.Spray a 9 x 13 baking dish with cooking spray and spoon the potatoes into the dish evenly.
10.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.
11.Bake for 20-25 minutes or until the cheese is melted and bubbly.
12.Remove from the oven and keep covered until you are ready to serve.
13.Serves 8-10.