When there’s no gravy with the meat, this is great to serve in place of regular mashed potatoes. I make it often for picnics and church socials. My husband even made it for his family reunion one year when I couldn’t go!
—CINDY STITH WICKLIFFE, KY
PREP: 40 MIN. • BAKE: 30 MIN. • MAKES: 10-12 SERVINGS
9 large potatoes (about 4 pounds), peeled and cubed
1 pound carrots, cut into 1/2-inch chunks
8 green onions, thinly sliced
1/2 cup butter
1 cup (8 ounces) sour cream
1 1/2 teaspoons salt
1/8 teaspoon pepper
3/4 cup shredded cheddar cheese
1. In a soup kettle or Dutch oven, cook potatoes and carrots in boiling salted water until tender; drain. Place in a bowl; mash and set aside.
2. In a skillet, saute onions in butter until they are tender. Add them to the potato mixture. Add sour cream, salt and pepper; mix until blended.
3. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until heated through.
FREEZE OPTION Cool unbaked casserole; cover and freeze. To use, partially thaw it in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake the casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.