Golden Mashed Potatoes
When there's no gravy with the meat, this dish is fabulous to serve in place of regular mashed potatoes. I make it often to take to picnics and church socials. My husband even made it for his family's reunion one year when I couldn't go! —Cindy Stith, Wickliffe, Kentucky
Can you freeze Golden Mashed Potatoes?
Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Ingredients
- 9 large potatoes (about 4 pounds), peeled and cubed
- 1 pound carrots, cut into 1/2-inch chunks
- 8 green onions, thinly sliced
- 1/2 cup butter
- 1 cup sour cream
- 1-1/2 teaspoons salt
- 1/8 teaspoon pepper
- 3/4 cup shredded cheddar cheese
Directions
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1In a soup kettle or Dutch oven, cook the potatoes and carrots in boiling salted water until tender; drain. Place in a bowl; mash and set aside.
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2In a skillet, saute onions in butter until tender. Add to potato mixture. Add sour cream, salt and pepper; mix until blended.
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3Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° until heated through, 30-40 minutes.
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