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Ingredients
| russet potatoes: 8 whole potatoes (peeled and cubed) |
| sour cream: 1/2 cup |
| salted butter: 1/3 cup (or margarine//softened) |
| salt: 1 tsp |
| black pepper: 1/4 tsp |
| cheddar cheese (shredded): 1 cup |
| bacon: 2 strips (cooked and crumbled) |
| chives (chopped): 1 tsp (minced) |
Cheddar Mashed Potatoes
Credit: AllRecipes
User rating:
"'This new twist on an old favorite is great for company because it makes plenty,' assures Debra Francis of Nathalie, Virginia. 'The original recipe called for baked potatoes, but boiling them is quicker.'"
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Prep Time
40 min -
Cook Time
20 min -
Servings
8 serving(s)
Tags
Directions
- Place potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender. Drain and mash. Add sour cream, butter, salt and pepper; beat until smooth and fluffy.
- Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with cheese, bacon and chives if desired. Bake, uncovered, at 325 degrees F for 20 minutes or until heated through and cheese is melted.