Trevor's Recipe Collection
Trevor's Recipe Collection
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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