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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Meet the Cook: When there's no gravy with the meat, this is great to serve in place of regularly mashed potatoes. I make it often to take to picnics and church socials. My husband even made it for his family's reunion one year when I couldn't go! We have a grown son, a 17-year-old son and a 12-year-old daughter. -Cindy Stith, Wickliffe, Kentucky Ingredients:
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 |
Directions:
1. In a soup kettle or Dutch oven, cook the 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 tender. Add to potato mixture. Add sour cream, salt and pepper; mix until blended.
3. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 10-12 servings.
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