Ingredients
4 Baking Potatoes
.5 cups Unsalted Butter
1 cup Sour Cream
1 Large Egg
2 cups Grated Cheddar Cheese
Method
Sources
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dataset
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Rendered duck fat — confit, roast potatoes, frying, French cooking
Universal suction lids — fit any pot or pan, no matching needed
Mild onion flavor — baked potatoes, cream cheese, sour cream
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Rendered duck fat — confit, roast potatoes, frying, French cooking
Universal suction lids — fit any pot or pan, no matching needed
Mild onion flavor — baked potatoes, cream cheese, sour cream
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Peel Potatoes. Chop in half and then quarter the halves. Place in pot with water and cook at medium temperature until you can easily stick a fork in the potatoes. Drain Potatoes and place them in a mixing bowl with your stick of butter. Let it sit until the butter melts. With your whip attachment, begin whipping the potatoes slowly at first and then at high speed once the potatoes have mashed up nicely. Add 1 cup of sour cream and the egg. Continue whipping until the potatoes have a creamy texture. Add 1 to 1 1/2 cups of grated cheddar cheese and stir in to mix well. Place your mixture into a casserole dish and bake in the oven at 350 degrees for 30 minutes. Add 1/2 cup of grated cheddar cheese to the top and continue baking for 10 minutes or until the cheese is melted.