EAT SMART, FAST FIX - Cheddar & Chive Mashed Potatoes
Cheddar & Chive Mashed Potatoes
PREP: 45 minutes + chilling
BAKE: 1 hour
MAKES: 16 servings (3/4 cup each)
INGREDIENTS
- 5 lbs.Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 cup butter, cubed
- 1 cup sour cream
- 2 teaspoons salt
- 3/4 teaspoon pepper
- 1/4 cup heavy whipping cream
- 1 & 1/2 cups shredded cheddar cheese
- 1 & 1/2 cups shredded Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced fresh chives
TOPPINGS
- 1 cup shredded cheddar cheese
- 1 can (6oz.) french fried onions
Place potatoes in a stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10 - 15 minutes. Drain; transfer to a large bowl.
Add butter, sour cream, salt, and pepper; beat until
blended. Beat in whipping cream. Stir in cheeses and
chives. Transfer to a 13x9-inch baking dish. Refrigerate,
covered, overnight.To serve, preheat oven to 350°. Remove potatoes from refrigerator while oven heats.
Bake, covered, 45 minutes, stirring after 30minutes. Sprinkle with toppings; bake, uncovered until heated through, about 15 minutes.
PER SERVING
474 cal., 32g fat (18g sat. fat), 70mg chol., 693mg sod.,37g carb. (3g sugars, 2g fiber), 11g pro.
TEST KITCHEN TIPS
- Take care not to overbeat the potatoes; they'll go from whipped to gluey.
- Removing the potatoes from the fridge while the oven preheats will warm the potatoes and the dish up a bit. Putting a cold dish directly into a hot oven can cause it to crack.
