Cheddar and chive mashed potatoes

By Cheryl-4

This recipe can be put in the freezer and sometimes I don’t have individual servings and a muffin cups to heat them

Ingredients

• 5 pounds Yukon Gold potatoes peeled and cut into 1 inch pieces
• 1 cup butter cute
• 1 cup sour cream
• 2 teaspoons salt
• 3/4 teaspoon pepper
• Half cup heavy whipping cream
• One and a half cup shredded cheddar cheese
• One and a half cup shredded Monterey Jack cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons minced fresh chives
• Toppings
• 1 cup shredded cheddar cheese
• One can 6 ounce French fried onions

Details

Servings 16
Preparation time 45mins
Cooking time 60mins

Preparation

Step 1

Please potatoes in a stock pot add water to cover bring to a boil reduce heat to medium cook uncovered until tender 10 to 15 minutes drain and transferred to A large bowl
Add butter sour cream salt and pepper beat until blended be in whipping cream store and cheeses and chives transfer to 13 x 9“ baking dish refrigerator covered overnight
Just serve preheat oven to 350° remove potatoes from the refrigerator while oven heats
Bake covered 45 minutes stirring after 30 minutes sprinkle with topping bake uncovered until heated through about 15 minutes