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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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These potatoes can be prepared ahead and reheated at dinner time. They can also be reheated in the microwave. Ingredients:
6 large potatoes, preferably yukon gold |
3 garlic cloves |
6 green onions |
2 cups regular sour cream |
1 1/2 cups grated old cheddar cheese |
1 1/2 tsp. salt |
1/2 tsp. black pepper |
1 tsp. paprika |
Directions:
1. Peel potatoes, then slice in half. Place potatoes with garlic in a large saucepan. Cover with water. Cover and bring to a boil over high heat, then reduce heat to medium. Boil gently, partially covered, until fork tender, 20 to 25 minutes. Preheat oven to 350ºF. Lightly coat a 9x13 baking dish with butter.
2. Meanwhile, thinly slice green onions. Drain water from potatoes and garlic. Return potatoes and garlic to pan. Mash with a potato masher. They taste best if left a little lumpy. Stir in green onions, sour cream, 1 cup cheese, salt and pepper. Turn into prepared dish. Smooth top. Cover with remaining 1/2 cup cheese and sprinkle with paprika. Bake uncovered, in centre of preheated oven until cheese is melted and potatoes are hot, 30 to 40 minutes.
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