Cheddar Sour Cream & Onion Mashed Potatos |
| Name: |
Elizabeth Chapell |
| Base: |
Fort Stewart |
| Recipe: |
6-8 potatos pealed and cubed
1/2 stick butter
3/4 cup milk warmed
1/2 cup sour cream
1 pkg golden lipton onion soup mix
1 tbsp parsley
1/2 cup kraft sharp cheddar crumbles
Boil potatos 20-30min. Drain. Return to pot and add milk and butter. Mix on medium speed until blended. Don't over beat or potatoes will end up sticky.
ADD sour cream, golden lipton onion soup mix, and parsley.
Mix well. ADD cheese and mix.
Place in casserole dish and bake in oven for 20minutes when ready for them. Potatos will fluff up when baked just like a twice baked potato. Make sure there is room in your casserol dish for them to expand.
These can be made ahead of time just heat in oven when ready.
NOTE: Its best to soak cut up potato for 15-30min and when adding milk make sure it is warm. This makes a big difference.
Enjoy!!! |
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