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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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mmmm....... These are GOOD. Compliments of Chatelaine magazine. Ingredients:
4 lbs potatoes, about 6 to 8 medium |
1 tablespoon butter, at room temperature |
1/2 cup light sour cream or 1/2 cup regular sour cream |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper (optional) |
1 cup grated cheddar cheese |
Directions:
1. Peel potatoes and cut in half. Place in a large saucepan and cover with water.
2. Cover saucepan and bring to a boil over high heat. Then, reduce heat to medium and boil gently, partially covered, until potatoes are tender, from 20 to 30 minutes.
3. Drain potatoes and mash, preferably with a potato masher.
4. Stir in butter, sour cream, salt and pepper.
5. Stir in cheese just until mixed.
6. Pile into a heated serving dish.
7. Potatoes can be covered and kept warm in oven for up to 30 minutes.
8. Serve sprinkled with chopped parsley or finely sliced green onions, if you wish.
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