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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cheesy Mashed Potatoes

Makes: 8 servings
Prep 20 mins Bake 325°F 45 mins Cook 30 mins
Cheesy Mashed Potatoes
  • 9  medium baking potatoes
  • 2  cups  shredded cheddar cheese (8 ounces)
  • 1/4  cup  butter or margarine
  • 1 8  ounce carton  dairy sour cream
  • 1  tablespoon  chopped green onion
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  pepper
  •  Paprika

1. Cover unpeeled potatoes with water in a Dutch oven; sprinkle with salt. Bring to boiling; reduce heat. Cover and simmer for 30 to 35 minutes or until almost tender. Drain; cool slightly. Peel potatoes; shred with a grater.

2. Combine potatoes, cheese, and margarine or butter in a large mixing bowl; stir until margarine is melted. Stir in sour cream, green onion, the 1/2 teaspoon salt, and pepper. Transfer to a greased 2-quart casserole.

3. Bake, uncovered, in a 325 degree F oven for 45 to 50 minutes or until heated through. Before serving, sprinkle with paprika. Makes 8 servings.

From the Test Kitchen
  • Before baking, cover and chill the potato mixture overnight. Bake in a 325 degree F oven, covered, for 1-1/4 to 1-1/2 hours, stirring twice. (Or, heat in the microwave oven on 100 percent power [high] for 15 to 20 minutes, stirring once.) Sprinkle with paprika.

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