• 5 lbs. Russet Potatoes, peeled, rinsed and quartered
  • 4 Tbsp. unsalted butter
  • 1 (16. oz.) container sour cream
  • 1 1/4 cups 2 % milk
  • 1 tsp. salt
  • 2 1/2 cup freshly grated Sharp Cheddar Cheese, divided


  1. In a large stock pot, cover the potatoes with cold water, bring to a boil and cook until you can easily pierce with a fork (about 35 minutes or so).
  2. Pre heat your oven to 350 degrees.
  3. Drain potatoes and return to the pot.
  4. Use a potato masher and give the potatoes a quick mash.
  5. Add the butter, half of the sour cream and half of the milk and start whipping them with a hand held mixer.
  6. Add the remaining sour cream and milk, whip together until well blended.
  7. Add the salt and 1 cup of the cheese.
  8. Whip together until blended.
  9. Spray a 9 x 13 baking dish with cooking spray and spoon the potatoes into the dish evenly.
  10. Sprinkle the potatoes with the remaining 1 1/2 cups of Sharp Cheddar cheese and cover with foil being careful not to touch the cheese.
  11. Bake for 20-25 minutes or until the cheese is melted and bubbly.
  12. Remove from the oven and keep covered until you are ready to serve.
  13. Serves 8-10. 

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