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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 10 |
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Everyone who has tasted these creamy, cheesy potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. -Brad Moritz, Limerick, Pennsylvania Ingredients:
6 large potatoes, peeled and quartered |
1 package (8 ounces) cream cheese, softened |
1 cup (4 ounces) shredded cheddar cheese |
1/2 cup sour cream |
1/3 cup chopped onion |
1 egg |
2 teaspoons salt |
1/2 teaspoon pepper |
additional shredded cheddar cheese, optional |
Directions:
1. Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well.
2. In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired. Yield: 10 servings.
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