Sour Cream Cheddar Baked Mashed Potatoes

I decided to try these with the World's Greatest Meatloaf because you can't have meatloaf without mashed potatoes! I actually cut the recipe in 1/2 because that would have been wayy too many potatoes for my family. This dish was super rich and really good --- actually too good. I feel like I need to hop on the treadmill after eating these. ENJOY!

INGREDIENTS

• 5 lbs. Russet Potatoes, peeled, rinsed and quartered
• 4 Tbsp. unsalted butter
• 1 (16. oz.) container sour cream
• 1 1/4 cups 2 % milk
• 1 tsp. salt
• 2 1/2 cup freshly grated Sharp Cheddar Cheese, divided

INSTRUCTIONS

1. In a large stock pot, cover the potatoes with cold water, bring to a boil and cook until you can easily pierce with a fork (about 35 minutes or so).
2. Pre heat your oven to 350 degrees.
3. Drain potatoes and return to the pot.
4. Use a potato masher and give the potatoes a quick mash.
5. Add the butter, half of the sour cream and half of the milk and start whipping them with a hand held mixer.
6. Add the remaining sour cream and milk, whip together until well blended.
7. Add the salt and 1 cup of the cheese.
8. Whip together until blended.
9. Spray a 9 x 13 baking dish with cooking spray and spoon the potatoes into the dish evenly.
10. Sprinkle the potatoes with the remaining 1 1/2 cups of Sharp Cheddar cheese and cover with foil being careful not to touch the cheese.
11. Bake for 20-25 minutes or until the cheese is melted and bubbly.
12. Remove from the oven and keep covered until you are ready to serve.