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Categories:
russet potatoes sour cream butter cream cheese cream Cheddar cheese salt black pepper Parmesan cheese
Viewed: 35 - Published at: a year agoIngredients
- 7 large russet potatoes, peeled and quartered
- 1/4 cup sour cream (can use more)
- 5 tablespoons butter
- 3 ounces cream cheese, softened (low-fat is okay)
- 1/4 cup 18% table cream
- 1 1/4 cups old cheddar cheese, shredded
- 2 teaspoons salt (or to taste, I use seasoned salt)
- black pepper
- 1/4 cup grated parmesan cheese (or to taste)
Method
- Cook the potatoes in boiling salted water until tender (about 20 minutes) drain and transfer to a large bowl.
- Add in sour cream, butter, softened cream cheese and cream; beat until smooth.
- Add in shredded cheddar; mix to combine then season with salt and black pepper to taste.
- Transfer to a 2 or 3-quart casserole dish; sprinkle with grated parmesan cheese.
- At this point you can cover and refrigerate or bake for about 20-22 minutes.
