5 STAR TIPTired of the same old mashed potatoes, I whipped up this new family favorite. Now we can’t get enough of it at our house. I’ll often prepare the dish ahead and refrigerate it. Then I bake it just before serving.
—DAWN REUTER OXFORD, WI
PREP: 20 MIN. • BAKE: 30 MIN. • MAKES: 14 SERVINGS
5 pounds potatoes, peeled and cubed
3/4 cup sour cream
1/2 cup milk
3 tablespoons butter
Salt and pepper to taste
3 cups shredded cheddar cheese blend, divided
1/2 pound sliced bacon, cooked and crumbled
3 green onions, sliced
1. Place the potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and place in a large bowl. Add sour cream, milk, butter, salt and pepper. Beat on medium-low speed until light and fluffy. Stir in 2 cups of the cheese, the bacon and onions.
2. Transfer to a greased 3-qt. baking dish. Top with the remaining cheese. Bake it, uncovered, at 350° for 30 minutes or until heated through and cheese is melted.
5 STAR TIP
My secret to rich, creamy mashed potatoes is to boil the potatoes whole and unpeeled. This method decreases the amount of water they absorb while cooking. Once tender, I drain the water and hold the warm potatoes with an oven mitt while I peel off the skins. It may be easier to peel and cube the potatoes before cooking, but you can sure taste the difference this way!
ROBERTA H. SHERWOOD, OR