Cheesy Mashed Potatoes

This mashed potato casserole is cheesy, creamy, and delicious. And it can be made ahead.


Cheesy Mashed Potatoes

by 11  people


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Ingredients
  • 9   
    medium baking potatoes
  • 2   cups 
    shredded cheddar cheese (8 ounces)
  • 1/4  cup 
    butter or margarine
  • 1  8  ounce carton 
    dairy sour cream
  • 1   tablespoon 
    chopped green onion
  • 1/2  teaspoon 
    salt
  • 1/4  teaspoon 
    pepper
  •  
    Paprika
Directions
1.
Cover unpeeled potatoes with water in a Dutch oven; sprinkle with salt. Bring to boiling; reduce heat. Cover and simmer for 30 to 35 minutes or until almost tender. Drain; cool slightly. Peel potatoes; shred with a grater.
2.
Combine potatoes, cheese, and margarine or butter in a large mixing bowl; stir until margarine is melted. Stir in sour cream, green onion, the 1/2 teaspoon salt, and pepper. Transfer to a greased 2-quart casserole.
3.
Bake, uncovered, in a 325 degree F oven for 45 to 50 minutes or until heated through. Before serving, sprinkle with paprika. Makes 8 servings.
Make Ahead Tip
  • Before baking, cover and chill the potato mixture overnight. Bake in a 325 degree F oven, covered, for 1-1/4 to 1-1/2 hours, stirring twice. (Or, heat in the microwave oven on 100 percent power [high] for 15 to 20 minutes, stirring once.) Sprinkle with paprika.
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