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Prep Time: 7 Minutes Cook Time: 50 Minutes |
Ready In: 57 Minutes Servings: 1 |
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Ingredients:
2 medium-size red potatoes (about 3/4 pound) |
2 medium-size baking potatoes (about 1 pound) |
2 medium-size yukon gold potatoes (about 3/4 pound) |
1 1/2 cups sour cream |
6 tablespoons butter, melted |
3 green onions, thinly sliced |
1 teaspoon salt |
1 teaspoon pepper |
1/2 (8-ounce) block sharp cheddar cheese, shredded |
2 tablespoons cold butter, cut up |
1/8 teaspoon paprika |
garnish: green onion fans |
Directions:
1. Bring potatoes and cold water to cover to a boil in a large Dutch oven; boil 35 to 40 minutes or until tender. Drain and cool. Peel potatoes, and mash with a potato masher or fork until smooth.
2. Stir in sour cream and next 4 ingredients; fold in cheese. Spoon into a lightly greased 2-quart baking dish. Top evenly with 2 tablespoons cold butter, and sprinkle evenly with paprika.
3. Bake, uncovered, at 350° for 30 minutes. Garnish, if desired.
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