Creamy Mashed Potatoes Baked To Perfection
0 Comment
Argo cornstarch, baked, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, Mashed Potato Casserole, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
You are really going to enjoy these fabulous tasting potatoes. I can’t get enough of them! Seriously, If I could have these at least once or twice a week I’d be a very happy camper. However, I have sworn off carbs for awhile and mashed potatoes happen to be one of the no-no foods. Well, maybe I’ll make an exception for this lovely potato bake. Would you guys and gals cheat on your diet? I know some folks have planned cheat days and then hop right back on the wagon afterward. Sounds like a plan to me, especially if I get to indulge in these yummy taters.
These are definitely creamy and smooth and totally make my family’s day when I make them. I can’t believe how yummy these are!
Ingredients
4 lb potatoes – baked, then mashed
1 1/2 c minced shallots
3 c grated Kraft white cheddar (divided in half)
3 c Daisy sour cream
1 Tbsp Morton salt (use more or less to taste)
1/4 tsp McCormick ground white pepper
Instructions
Mix the potatoes, shallots, and cheese in a large mixing bowl until well mixed. Season with salt and pepper. Fold in the sour cream one cup at a time.
Oil a large baking dish (13 X 9 or larger pan will do) very well. Place the potato mixture in the pan and sprinkle top with the reserved cheddar cheese. Bake in a 350 oven for 25 minutes until hot and lightly browned.