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Prep 15min
Total55min
Servings14
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Ingredients
6
medium baking potatoes (2 1/2 to 3 lb), peeled, cut into fourths
1/2
cup milk, heated
1
teaspoon salt
1/8
teaspoon pepper
1/2
cup sour cream
3
tablespoons chopped fresh chives
1 1/2
cups finely shredded Cheddar cheese (6 oz)
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Steps
1
In 4-quart saucepan, place potato pieces and add enough water to cover. Heat to boiling; reduce heat to medium-low. Cook uncovered 15 to 20 minutes or until tender. Drain and return to saucepan.
2
Heat potatoes over low heat about 1 minute to dry potatoes, shaking pan often to keep potatoes from sticking and burning. (This will help make mashed potatoes fluffy.)
3
Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Add milk, salt and pepper to potatoes. Mash with potato masher until no lumps remain. Beat in sour cream, chives and 1/2 cup of the cheese. Spoon into baking dish. Sprinkle with remaining 1 cup cheese.
4
Bake uncovered 10 to 15 minutes or until thoroughly heated and cheese is melted.
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Instead of the Cheddar cheese, you could use Colby or Colby-Monterey Jack cheese blend instead.
It's best not to use an electric mixer to mash the potatoes; they can quickly become gummy instead of smooth and creamy.
Do-Ahead Directions: After beating sour cream, chives and 1/2 cup of the cheese into mashed potatoes, spoon into baking dish. Cover with foil; refrigerate up to 24 hours. Bake covered 30 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered 10 to 15 minutes longer or until thoroughly heated.
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