Table of Contents: VEGETABLES

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10 medium russet or Idaho potatoes


1 stick (1/2 cup) butter or margarine, cut into half

8 oz. sour cream

Small carton of Half & Half cream (do not use all)

Freshly ground black pepper

1-½ cups coarsely grated sharp Cheddar cheese





If the potatoes are very dirty, rinse off the outside of the skins; do not bother to scrub the skins.  Place the potatoes into a large pot, cover potatoes with cold water, and sprinkle 1 T. salt into the water.  Bring the water to a full boil, then cover and reduce heat to a low boil.  Cook potatoes until soft when pierced with a 4-tine fork.  Do not overcook.


Drain the potatoes; then easily pull the skin off the cooked potatoes with a sharp knife.  Discard the skins.


Coarsely chop the peeled potatoes and put into a large electric mixing bowl along with the butter and sour cream.  Begin the mixer on low speed to break up the potatoes and blend with the other 2 ingredients.  Slowly add some of the Half & Half cream to make a good consistency for the casserole (not too soupy or not too stiff).  Taste for salt and pepper; then add as needed.  Mix in the cheese to blend.


Use a 9” x 13” or 3-quart casserole that has been prepared with spray-oil.  Put potato mixture into the casserole dish and garnish with paprika.  Bake, uncovered, at 350 degrees until the casserole is hot throughout, browned on top, and the cheese is bubbly.



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