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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 14 |
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Tired of the same old mashed potatoes, I whipped up this new family favorite. We can't get enough of them at our house. Often, I'll prepare this dish ahead and refrigerate it. Then I bake it just before serving. Ingredients:
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 (12 ounces) shredded cheddar cheese blend, divided |
1/2 pound sliced bacon, cooked and crumbled |
3 green onions, sliced |
Directions:
1. Place 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 the sour cream, milk, butter, salt and pepper. Beat on medium-low speed until light and fluffy. Stir in 2 cups cheese, bacon and onions.
2. Transfer to a greased 3-qt. baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted. Yield: 14 servings.
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