Mashed potatoes are one of the few things I like as leftovers. I’ll eat anything, but I’m not a huge fan of leftovers. However, if I make a big pot of these Sour Cream and Cheddar Mashed Potatoes, you better believe I’m having them the next day if there are any left. They’re creamy, cheesy and one of my favorite ways to cook potatoes. If you don’t want to make gravy for your mashed potatoes, these are worth a try.
Did you know 49 percent of the U.S. milk supply is turned into cheese?
- 3 large russet potatoes, peeled and cubed
- 2 tablespoons butter
- ¼ cup milk
- 1 cup sour cream
- 2 cups sharp cheddar cheese
- Salt and pepper to taste
1. Put potatoes in pot of water and heat over medium-high heat until boiling. Boil until potatoes are tender and easily skewered with a fork. Drain.
2. Add butter, milk, sour cream, cheddar cheese, salt and pepper. Beat with hand mixer or immersion blender until creamy. Add more milk if too thick. Serve immediately.