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)

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.