Budget Menu & Dirt Cheap Recipes General Recipes Mashed Potato Casserole

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    • #268360

      2 1/2 lb Yukon gold or russet (baking) potatoes, peeled and quartered
      3/4 cup reduced-fat sour cream
      1/2 stick (4 Tbsp) butter
      1/2 cup milk, heated
      1 tsp salt
      1/2 tsp freshly ground pepper
      1 cup (3 oz) shredded Cheddar cheese
      1/2 cup chopped scallions
      Garnish: sliced scallions

      PREPARATION
      1. Have ready a 11/2-qt shallow baking dish.

      2. Boil potatoes in a large pot in water to cover 15 to 20 minutes until soft when pierced. Drain; return to pot.

      3. Mash with a handheld mixer or potato masher. Add sour cream, butter, hot milk, salt and pepper.

      Beat until blended and smooth. Stir in 3/4 cup cheese and the chopped scallions. Spread in ungreased baking dish.

      Cover tightly with foil.

      4. Bake 25 minutes, or until hot. Uncover; sprinkle with remaining 1/4 cup cheese and bake just until cheese melts.

      Sprinkle with scallions.

      Planning Tip: Can be made through Step 3 up to 1 day ahead. Refrigerate covered. Reheat, covered, at 350°F 45 minutes.

      Proceed with Step 4.

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Budget Menu & Dirt Cheap Recipes General Recipes Mashed Potato Casserole