Chewin'

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January 2003

Cheesy Mashed Potatoes

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Serves:	12	24	36	48	60	72
Makes:  9x13 pan / 8x8 pan	1 / 2	2 / 4	3 / 6	4 / 8	5 / 10	6 / 12
Ingredients:
Potatoes	3 to 3-1/2 lbs.	6 to 6-1/2 lbs.	9 to 9-1/2 lbs.	12 to 12- 1/2 lbs.	15 to 15-1/2 lbs.	18 to 18- 1/2 lbs.
Small onion, grated	1	2	3	4	5	6
Sour cream	16 oz.	32 oz.	48 oz.	64 oz.	80 oz.	96 oz.
Butter or margarine, melted	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Grated Cheddar cheese	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Salt	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Pepper	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	3 t.
Grated Cheddar cheese	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.

Assembly Directions:
Peel and cube potatoes. Put cubes in a saucepan. Fill pan with water until cubes are covered. Boil for 20 minutes. Drain water off. Put potato cubes in a large bowl and beat/mash with your mixer. After the potatoes are mashed, add the onion, sour cream and butter. Beat until well mixed. Add first amount of Cheddar cheese and mix again. Add salt and pepper and mix until all ingredients are evenly combined. Set aside to cool.

Freezing and Cooking Directions:
To Freeze: After mixture cools, scoop it into freezer bags. If you will serve it all at one meal, in a 9x13 pan, put it in a 1-gallon freezer bag. If you will serve it at two meals, put it into two 1-quart or two 1-gallon freezer bags. (The quart bags will be stuffed! But that’s what I use.) Freeze the remaining 1 C. Cheddar cheese in a freezer bag, if you’re serving it at one meal. Divide it into two 1/2 C. bags if you’ll be serving it at two meals. Seal, label and freeze.

To Serve: Thaw freezer bags of potato mixture and cheese overnight in the refrigerator. Put the potato mixture in a container, or double bag it, so it doesn’t leak. Butter a 9x13 (or 8x8) dish and pour the potato mixture in the dish. Top with remaining 1 C. (or 1/2 C.) cheese. Bake at 350 degrees for 45 minutes. An 8x8 dish may take less time… bake it until the cheese on top melts and the edges are bubbly.

Comments:
This is a definite family favorite! We have it at mom’s every holiday. Since we like it so much, I adapted it to freezing, and we have it more often. The potatoes may be a little runny after they thaw, but they come out of the oven great every time!
The onion doesn’t have to be grated. (I know, it’s tedious!) But the important thing is that it’s chopped very fine. I use my food processor. You want the onion for flavor, but you don’t want to be eating smooth, creamy potatoes and bite into a big chunk of onion. Yuck!! If your family doesn’t like onion, just use part of a small one. The flavor it adds is really great!

Low-fat or fat-free sour cream works fine in this recipe.
 

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