Prep 20 mins
Cook 35 mins
I attended a Boy Scout pot luck with my son several years ago and was introduced to these heavenly potatoes. The Scout leader was kind enough to share. It is a recipe that is hard to mess up but yet is delightful enough to serve at a formal dinner party. We seldom have leftovers and when we do my family fights over who gets to eat them. It is an easy recipe to decrease or increase depending on the needs of your family.
- Place peeled and cubed potatoes into a medium size saucepan.
- Cover with water,place on stove and cook on medium heat until fork tender, approximately 10 to 15 minutes depending on the size of cubes and type of potato.
- Remove from heat and drain any remaining water.
- Place potatoes into mixing bowl.
- Add butter and start to whip potatoes with mixer set on 7 or 8.
- Add sour cream slowly and whip until smooth and creamy.
- (The amount of sour cream may vary depending on the type of potato used, Yukon gold uses all, some other softer potatoes do not need all of the sour cream.) Pour potatoes into a cassole dish sprayed with cooking spray.
- Top with as much cheese as desired.
- Bake at 350 for approximately 20 minutes or until cheese bubbles and edges start to brown.
- Remove from oven and let sit for five minutes.
- If you are serving a meat that has a gravy, then leave off the cheese but still bake the potatoes until bubbly.
Thee are really good. I only used about 12 ounces of sour cream and 2 Cups of cheddar cheese on top. Made for I recommend.
Mmm mmm this was yummy! It was a big hit with my husband and even my little baby girl was loving it! It was very easy to make. We will definitely be eating this again and again in our house. Thanks for the recipe!
Scaled this back for 3 and still could easily have served 4 as a side with other vegies, very rich and love the taste of the sour cream, used a vintage cheddar. Thank you Chef #Ms Kitty, made for Bargain Basement.