Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 370
  • Fat:
  • 13 g
  • Saturated Fat:
  • 9 g
  • Cholesterol:
  • 41 mg
  • Sodium:
  • 456 mg
  • Carbohydrate:
  • 55 g
  • Fiber:
  • 6 g
  • Protein:
  • 9 g
Contest Winning Recipe

Golden Mashed Potatoes

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

SERVINGS

10-12

CATEGORY

Side Dish

METHOD

Baked

PREP

40 min.

COOK

30 min.

TOTAL

70 min.

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

In a soup kettle or Dutch oven, cook the potatoes and carrots in boiling salted water until tender; drain. Place in a mixing bowl; mash and set aside.
    In a skillet, saute onions in butter until tender. Add to potato mixture. Add sour cream, salt and pepper; mix until blended.
    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.

Printed from tasteofhome.com Oct 6, 2008

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