SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

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
Ingredients
  • 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
Directions

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.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe