Cheddar and Chive Mashed Potatoes
TOTAL TIME: Prep: 45 min. Bake: 1 hour
YIELD: 16 servings
My husband swears my cheddar mashed potatoes are the world's best. We always have some in the freezer. Sometimes I dollop individual servings in muffin cups and reheat them that way instead. —Cynthia Gerken, Naples, Florida
Ingredients
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5 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces (about 10 cups)
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1 cup butter, cubed
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1 cup sour cream
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2 teaspoons salt
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3/4 teaspoon pepper
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1/2 cup heavy whipping cream
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1-1/2 cups shredded cheddar cheese
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1-1/2 cups shredded Monterey Jack cheese
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1/4 cup grated Parmesan cheese
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2 tablespoons minced fresh chives
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TOPPINGS:
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1 cup shredded cheddar cheese
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1 can (6 ounces) french-fried onions
Directions
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1.
Preheat oven to 350°. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain; transfer to a large bowl.
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2.
Add butter, sour cream, salt and pepper; beat until blended. Beat in whipping cream. Stir in cheeses and chives.
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3.
Bake, covered, 45 minutes, stirring after 30 minutes. Sprinkle with toppings; bake, uncovered, until heated through, about 15 minutes.
Nutrition Facts
3/4 cup: 474 calories, 32g fat (18g saturated fat), 70mg cholesterol, 693mg sodium, 37g carbohydrate (3g sugars, 2g fiber), 11g protein.
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