Trevor's Kitchen

Trevor's Kitchen

Golden Mashed Potatoes

Golden Mashed Potatoes

About the Recipe

When there’s no gravy with the meat, this is great to serve in place of regularly mashed potatoes.
I make it often to take to picnics and church socials. My husband even made it for his family’s reunion one year when I couldn’t go!
Cindy Stith, Wickliffe, Kentucky – Taste of Home
Servings:  10 – 12

Ingredients:

9 large potatoes (about 4 pounds), peeled and cubed
1 pound carrots, cut into 1/2-inch chunks
8 green onions, thinly sliced
1/2 cup butter
1 cup sour cream
1-1/2 teaspoons salt
1/8 teaspoon pepper
3/4 cup shredded cheddar cheese

Getting it done:

In a soup kettle or Dutch oven, cook the potatoes and carrots in boiling salted water until tender; drain. Place in a bowl; mash and set aside.

In a skillet, saute onions in butter until tender. Add to potato mixture. Add sour cream, salt and pepper; mix until blended.

Transfer to a greased 13×9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until heated through.

Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Ingredients:

9 large potatoes (about 4 pounds), peeled and cubed
1 pound carrots, cut into 1/2-inch chunks
8 green onions, thinly sliced
1/2 cup butter
1 cup sour cream
1-1/2 teaspoons salt
1/8 teaspoon pepper
3/4 cup shredded cheddar cheese

Getting it done:

In a soup kettle or Dutch oven, cook the potatoes and carrots in boiling salted water until tender; drain. Place in a bowl; mash and set aside.

In a skillet, saute onions in butter until tender. Add to potato mixture. Add sour cream, salt and pepper; mix until blended.

Transfer to a greased 13×9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until heated through.

Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

About the Recipe

When there’s no gravy with the meat, this is great to serve in place of regularly mashed potatoes.
I make it often to take to picnics and church socials. My husband even made it for his family’s reunion one year when I couldn’t go!
Cindy Stith, Wickliffe, Kentucky – Taste of Home
Servings:  10 – 12

Nutritional Info

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