Potatoes Romanoff
Published in: Recipe Box
6 russet potatoes -- peeled
1/2 cups milk
1/2 cups sour cream
1/2 teaspoons salt
1/8 teaspoons pepper
1/4 cups diced green onions (or red onions)
1 cups grated Cheddar cheese
paprika
Cut the potatoes into thirds and they will cook faster. Cover with water,
bring to a boil, and simmer until a fork pokes easily through them. The
smaller the pieces, the faster they'll cook. If you're not in a hurry,
you can leave them whole. Drain when done. Whip the potatoes with the
milk. Add the sour cream, salt, pepper, onions if you're using them, and
3/4 cup of cheese. Beat together. I use my big standing mixer for this,
but if you've got one, use a hand mixer in the same pot as the potatoes
cook in and save a dish. Butter a 9x9 pan or small casserole dish.
Spread the mashed potatoes in it, cover with the remaining grated
cheese, and sprinkle paprika over the top. Cover and refrigerate if you
want. Bake at 350 for 20-30 minutes (depending on whether the potatoes
got cold or not) and serve.
Options: You can use cottage cheese instead of or in addition to the sour
cream.
Freeze Ahead. You could also freeze this. Line your baking dish with foil
first, leaving a few inches of foil hanging over the edges. Put the
potatoes in, cover with more foil, and freeze. When solid, remove the
foil and wrap the edges up over the top, then slip into a freezer bag and
label. Thaw and bake as above.
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