Mashed Potato Casserole with Cheddar & C
Source of Recipe
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Recipe Introduction
Serves 8 with leftovers.
Can be prepared through Step 2 up to 1 day ahead; refrigerate. when reheating, stir in a little milk if potatoes seem stiff. Spoon into serving dish (microwave-safe if reheating in microwave) and heat.
List of Ingredients
4 lb. baking potatoes, peeled & cut into 2" chunks
1-1/4 C. (5 Oz.) shredded extra-sharp Cheddar cheese
1/2 C. chopped fresh chives
1/2 C. sour cream (can be reduced-fat)
1/3 C cream cheese or Neufchatel
3 T. stick butter
1-1/2 tsp. salt
1/4 tsp. pepper
mik (optional)
Toppings: crumbled cooked bacon & shredded cheddar cheeseRecipe
Boil potatoes in a large pot oin water to cover 25 minutes, or until tender when pierced. Scoop off 1 cup cooking water, then drain.
Return the potatoes to the pot, add cooking water (I use warm milk) & remaining ingredients, except Toppings, and mash.
Spoon into serving bowl; add Toppings.
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