Sour Cream & Cheddar Baked Mashed Potatoes

ìngredìents

• 5 lbs. Russet Potatoes, peeled, rìnsed and quartered
• 4 Tbsp. unsalted butter
• 1 (16. oz.) contaìner sour cream
• 1 1/4 cups 2 % mìlk
• 1 tsp. salt
• 2 1/2 cup freshly grated Sharp Cheddar Cheese, dìvìded

ìnstructìons

1. ìn a large stock pot, cover the potatoes wìth cold water, brìng to a boìl and cook untìl you can easìly pìerce wìth a fork (about 35 mìnutes or so).
2. Pre heat your oven to 350 degrees.
3. Draìn potatoes and return to the pot.
4. Use a potato masher and gìve the potatoes a quìck mash.
5. Add the butter, half of the sour cream and half of the mìlk and start whìppìng them wìth a hand held mìxer.
6. .......................
7. .................................

Full Recipe >> cozycountryliving.com

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