Goldilocks Potatoes

Cathy LaFay


From the BHG Best Loved Reader Recipes Winners from 1930 to Today. The winner is listed as Mrs Harvey M Fry from Binghampton, NY.

★★★★★ 1 vote


2 lb
yukon gold or other potatoes, peeled and cut up
1/4 tsp
1/8 tsp
ground black pepper
milk optional
1/2 c
whipping cream
1/3 c
shredded cheddar cheese
chopped green onions (optional)


1Preheat oven to 350 degrees. In large saucepan, cook potatoes, in enough boiling water to cover for about 15 to 20 mins til tender, drain. Mash with a potato masher or ricer, or beat with an electric mixer on low speed. Season with salt and pepper. If necessary, gradually beat in a small amount of milk to make mashed potatoes light and fluffy.
2Grease four to six 10-ounce individual casserole or custard cups or a 1 1/2 quart casserole. Place on a baking sheet. Spoon mashed potatoes into the prepared casseroles. In a medium bowl beat cream with an electric mixer on medium speed until soft peaks form (tips curl); fold in cheese. Spoon cheese mixture over potatoes. Bake for 15 to 20 minutes or until light brown. If desired, garnish with chopped green onions. Makes 4-6 servings.
3Tips: If desired, stir your favorite add ins into the mashed potatoes, such as roasted or sauteed garlic or shallots, fresh snipped herbs, prepared horseradish, dijon style mustard, crumbled blue cheese or crumbled crisp cooked bacon.

About Goldilocks Potatoes

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American