Place potatoes in a large saucepan. Cover with cold water. Bring to a boil. Simmer for 15 minutes or until tender. Drain well; return potatoes to pan over medium-low heat.
It's just as it sounds and it doesn't disappoint.
Servings and Ingredients
|2 ½ lbs.||Yukon Gold, or russet potatoes, peeled and coarsely chopped|
|½ c.||Hy-Vee skim milk|
|½ c.||Hy-Vee shredded extra-sharp cheddar cheese|
|½ c.||Hy-Vee fat-free sour cream|
|½ tsp.||Hy-Vee black pepper|
|¼ tsp.||Hy-Vee kosher sea salt|
|¾ c.||green onions, sliced|
|2 slice(s)||Hy-Vee sweet smoked bacon, cooked and finely chopped|
Things To Grab
- Large saucepan
- Potato masher
- Large baking dish
Add milk; mash the potatoes to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Remove from heat.
Add cheese and stir until cheese is melted. Stir in sour cream, pepper and salt.
Place in baking dish, cover and bake for 25 to 30 minutes.
- Top with green onions and bacon.
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 10mg
- Sodium: 240mg
- Total Carbohydrates: 42g
- Protein: 9g