2½ lb. yukon gold or russet potatoes, peeled and quartered
¾ cup reduced fat sour cream
½ stick (4 tbsp) butter
½ cup milk, heated
1 tsp. salt
½ tsp. freshly ground pepper
1 cup shredded cheddar cheese
½ cup chopped scallions
Have ready a 1½ quart shallow baking dish.
Boil potatoes in a large pot for 15 - 20 minutes or until soft when pierced with a fork. Drain; return to pot. Mash with a hand held mixer or potato masher.
Add sour cream, butter, hot milk, salt and pepper. Beat until blended and smooth. Stir in ¾ cup cheese and the chopped scallions.
Spread in ungreased baking dish. Cover tightly with foil. Bake 25 minutes, or until hot. Uncover; sprinkle with remaining cheese and bake until cheese melts.
Yields: 6 servings
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