Cheesy Mashed Potato Pots
By crisscut
Ingredients
- 2 lbs. red skinned or yukon gold potatoes, peeled, and cut up
- 1/2 tsp. salt
- 1/8 tsp. freshly ground black pepper
- milk (optional)
- 1/2 cup whipping cream
- 1/3 cup shredded american or cheddar cheese
- freshly ground black pepper (optional)
Details
Servings 4
Preparation time 15mins
Cooking time 35mins
Preparation
Step 1
Preheat oven to 350 degrees. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season wth the salt and 1/8 tsp. pepper. If necessary, add a small amount of milk for desired consistency.
Grease four 10 to 12 oz. individual casseroles or custard cups or a 1 to 1 1/2 quart casserole. Spoon potato mixture into prepared casseroles. In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl over); fold in cheese. Spoon cheese mixture over potatoes. Place casseroles on a baking sheet. Bake, uncovered, about 20 minutes or until lightly browned and heated through. If desired, sprinkle with addional black pepper.
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