Thursday, December 15, 2011

Pillsbury's Twice-Baked Potato Casserole

The holidays are closing in on us and I can say the presents are wrapped and just waiting for a tree to house them. What? No tree yet? Nope! With a 9 1/2 month old who's already broken a crockpot, we're not putting up a tree until the very last minute - December 21st to be exact. :)

Here's a new take on the holiday tradition of mashed potatoes.

  • 6 medium baking potatoes (2 1/2 to 3 lb), peeled, cut into fourths
  • 1/2 cup milk, heated
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup sour cream
  • 3 tablespoons chopped fresh chives
  • 1 1/2 cups finely shredded Cheddar cheese (6 oz)
  1. In 4-quart saucepan, place potato pieces and add enough water to cover. Heat to boiling; reduce heat to medium-low. Cook uncovered 15 to 20 minutes or until tender. Drain and return to saucepan. 
  2. Heat potatoes over low heat about 1 minute to dry potatoes, shaking pan often to keep potatoes from sticking and burning. (This will help make mashed potatoes fluffy.) 
  3. Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Add milk, salt and pepper to potatoes. Mash with potato masher until no lumps remain. Beat in sour cream, chives and 1/2 cup of the cheese. Spoon into baking dish. Sprinkle with remaining 1 cup cheese. 
  4. Bake uncovered 10 to 15 minutes or until thoroughly heated and cheese is melted.

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