Cheesy Mashed Potatoes

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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!

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Recipes	1	2	3	4	5	6
Servings	12	24	36	48	60	72
Makes: 9×13 pan/8×8 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	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Shredded 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.	1 T.
Shredded 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 9×13 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 9×13 (or 8×8) 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 8×8 dish may take less time… bake it until the cheese on top melts and the edges are bubbly.

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

Nutritional Info:
Per Serving: 356 Calories; 25g Fat (62.3% calories from fat); 11g Protein; 23g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 469mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 1 Lean Meat; 4-1/2 Fat.