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size red potatoes (about 3/4 pound)
size baking potatoes-i use russets (1 pound)
size yukon gold potatoes (about 3/4 pound)
green onions, thinly sliced
8oz. block sharp chedder cheese, shredded
cold butter, cut up
Bring potatoes and cold water to cover to a boil in a large dutch oven; boil 35 to 40 minutes or until tender. Drain and cool. Peel potatoes, and mash with a potato masher or fork until smooth.
Stir in sour cream and next 4 ingredients; fold in cheese. Spoon into a lightly greased 2-quart baking dish. Top evenly with 2 Tablespoons cold butter, and sprinkle evenly with paprika.
Bake uncovered, at 350F. for 30 minutes. Makes 6 servings.
Last Updated: Sat, Mar 14, 2015