Golden Mashed Potatoes Recipe

5 3 6
Golden Mashed Potatoes Recipe
Golden Mashed Potatoes Recipe photo by Taste of Home
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Golden Mashed Potatoes Recipe

Read Reviews
5 3 6
Publisher Photo
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! —Cindy Stith, Wickliffe, Kentucky
MAKES:
10-12 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 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 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 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until heated through.
Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Yield: 10-12 servings.
Originally published as Golden Mashed Potatoes in Country Woman January/February 1999, p33

Nutritional Facts

3/4 cup: 370 calories, 13g fat (9g saturated fat), 41mg cholesterol, 456mg sodium, 55g carbohydrate (8g sugars, 6g fiber), 9g protein.

  • 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
  1. In a soup kettle or Dutch oven, cook the potatoes and carrots in boiling salted water until tender; drain. Place in a bowl; mash and set aside.
  2. In a skillet, saute onions in butter until tender. Add to potato mixture. Add sour cream, salt and pepper; mix until blended.
  3. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until heated through.
    Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 10-12 servings.
Originally published as Golden Mashed Potatoes in Country Woman January/February 1999, p33

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Reviews forGolden Mashed Potatoes

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MY REVIEW
bmertens User ID: 4373877 202959
Reviewed Dec. 1, 2014

"My entire family agree that these are the best mash potatoes ever. I saut?ed 2-3 teaspoons of garlic with the onion turned out excellent."

MY REVIEW
erinmarie78 User ID: 1623503 31948
Reviewed Mar. 28, 2012

"DELICIOUS! Best mashed potatoes ever! And I love the fact that these can be made up ahead and then finish baking in the oven... less last-minute rush getting supper on the table. I've also made the recipe and froze half of it - they warmed up great too!"

MY REVIEW
Spiffy64 User ID: 5125460 52092
Reviewed Apr. 8, 2011

"These potatoes are delicious. I was visiting my Grandma's house and she made these to go with dinner. I thought they sounded weird, because they had carrots in them. But I was wrong they are sooooooo good! Best mashed potato dish ever!!!!!!!"

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