Tired of the same old mashed potatoes, I whipped up this new family favorite. We can't get enough of them at our house. Often, I'll prepare this dish ahead and refrigerate it. Then I bake it just before serving.
- 2 1/2 pounds potatoes, peeled and cubed
- 2/3 cup sour cream
- 1/4 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/4 pound sliced bacon, cooked and crumbled
- 2 green onions, sliced
Place potatoes in a Dutch oven and cover with water. Bring to a boil.
Reduce heat, then cover and simmer 15 minutes or until fork tender.
Drain and place in a large bowl.
Add the sour cream, milk, butter, salt and pepper.
Beat on medium-low speed until light and fluffy.
Stir in 2 cups cheese, bacon and onions.
Transfer to a well greased 2-qt. baking dish.
Top with remaining cheese.
Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted.