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.
|Laying out the ingredients.|
|Chopping up the potatoes.|
|After boiling, draining the potatoes.|
|Hand mashed first, then added in ingredients and placed in the Kitchen Aid to blend.|
|Smoothed into a casserole dish, and covered in cheese!|
|Straight from the oven.|
Cheddar Mashed Potatoes
|Fluffy, flavorful, and a perfect side dish!|
by Debra Francis on AllRecipes.com
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)
- 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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