Ingredients
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7 large russet potatoes, peeled and quartered
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1/4 cup sour cream (can use more)
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5 tablespoons butter
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3 ounces cream cheese, softened (low-fat is okay)
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1/4 cup 18% table cream
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2 teaspoons salt (or to taste, I use seasoned salt)
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black pepper
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1/4 cup grated parmesan cheese (or to taste)
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1 1/4 cups old cheddar cheese, shredded
Instructions
- Cook the potatoes in boiling salted water until tender (about 20 minutes) drain and transfer to a large bowl.
- Add in sour cream, butter, softened cream cheese and cream; beat until smooth.
- Add in shredded cheddar; mix to combine then season with salt and black pepper to taste.
- Transfer to a 2 or 3-quart casserole dish; sprinkle with grated parmesan cheese.
- At this point you can cover and refrigerate or bake for about 20-22 minutes.