This is definitely one of my very favorite ways to make and eat mashed potatoes. I LOVE the flavor and texture of how these come out! The sour cream adds just a little bit of bite to the potatoes, and the texture is so thick and creamy... just yumm!!
I leave off the chives typically, and this time I left off the bacon too (we were having it with a pork roast, and I didn't want the extra meat in the mashed potatoes too, but when I've made this before I added the bacon and it of course goes great!) It makes a wonderful potato side dish to round out any meal. Great with steaks, chicken, and pork.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrWb4HcrzyEnWFQRUsyQjh7TQf0dgZAOtLNryJ3h2wID-sX6_pIi_vcVg9zA1Ppx3gFxsT9YDa7uaspeVk70mddofTe7PViPMtRp2eN148qOyAFIgjNpS9ah7H9zf5-2HEWT8/s320/3-4-13+011.JPG) |
Laying out the ingredients. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Tc25U6w6m_uC3ynlkU2bBUhqjsWof9pAdlhUUdf3EiewWUXvbJfNdxpYfG3eSnloeuYqa8jZYej1bVqaUbvDq1noyyMxoVds5pMCOCG-ejxjjrTt-y58Wj0pLTTxi7oQjWPl/s320/3-4-13+012.JPG) |
Chopping up the potatoes. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNzoe7YPzsA_6blQIGCL5HLlDZwcj_QizXK5tnCbyCNj15qEQvykegizYwPaSyU18f3j0QkHqoIdnpZWj-m5G_hBk2fW2gkjcOEBZyLmoTpX_7Pq91IN3a8kAx39bc3HAfkWg/s320/3-4-13+014.JPG) |
After boiling, draining the potatoes. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZhEWly63MoC6v2ax0cc-ZcKnX9mTWR-m3VDSbrte5RdRCa79Smuxs-t6b7iHrHRSsEXa2haTSGJI-Zr3WZFcfsFECGLFUPyyQW_ncNhcpPccak1va8MxS5wmCLDiNXTv88C2a/s320/3-4-13+015.JPG) |
Hand mashed first, then added in ingredients and placed in the Kitchen Aid to blend. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmVnHgDQb49F9NtMcayhtLpWg8nOyYf9rJWLdKmctWSBUBrdO1D9KzkTMSnfLhT2n0UBCPcK3Qb17Cj1JPvgEzoWYEcyxqn3YpAokeNZOH-UpgqnxRsSiSUb47z_ZdXB2EvY71/s320/3-4-13+016.JPG) |
Smoothed into a casserole dish, and covered in cheese! |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCW-8ndS_phPEWplvxHgCpxrtSPX2VpDhq5MNZmfVSmosq-6vKe3UddYNQpi3yTvGIla2UU_aNQWwahwjjTu5jl9BtvpJPwATTMKLX7hl7lHjRp6ds1u43Dnoi29RFU5Os_VU0/s320/3-4-13+027.JPG) |
Straight from the oven. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_jIrohgZNMbLhvTD28nw5iSvzNrniGMVLLsCzGgTUojG1T_fFjax4JLG2MvZ3JXQKnRCp0hUmRmTR2f-VeELXY4Zq8gFRSxX2gdS8RiakwYVmuwTP0nVoKicgWe_oWnTJ6HFu/s320/3-4-13+028.JPG) |
Fluffy, flavorful, and a perfect side dish! |
Cheddar Mashed Potatoes by Debra Francis on A
llRecipes.com
Ingredients
8 medium potatoes, peeled and cubed
1/2 cup sour cream
1/3 cup butter or margarine, softened
1 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese
2 bacon strips, cooked and crumbled (optional)
1 teaspoon minced chives (optional)
Directions
- Place potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender. Drain and mash. Add sour cream, butter, salt and pepper; beat until smooth and fluffy.
- Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with cheese, bacon and chives if desired. Bake, uncovered, at 325 degrees F for 20 minutes or until heated through and cheese is melted.
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