Betty demonstrates how to make Cheddar-Topped Whipped Potatoes. The potatoes make a perfect accompaniment for the Fried Chicken Cutlets on our Mother's Day table.
|Russet potatoes||6 Medium (washed, peeled, and cut into 3/4|
|Butter stick||1/2 , softened|
|Cream cheese||4 Ounce , softened|
|Milk||3/4 Cup (12 tbs)|
|Freshly ground black pepper||To Taste|
|Finely shredded cheddar cheese||3/4 Cup (12 tbs)|
|Snipped green onion tops||1 Tablespoon (for garnish, optional)|
In a large pot, cover potatoes with enough water while cooking.
Bring the water and potato cubes to a boil over high heat.
Reduce heat to medium-low, and simmer for about 20 minutes, until potato cubes are very tender, but not mushy.
Drain potatoes through colander and discard water.
Add salt, along with butter and cream cheese. Beat with an electric mixer until smooth.
Add milk and beat until consistency is as desired. Grind fresh black pepper over whipped potatoes and beat one more time. Spoon whipped potatoes out into a buttered casserole dish. Top with shredded cheddar cheese. Bake at 400 degrees (F) for 5 to 10 minutes, until cheese is bubbly and beginning to brown.
Remove from oven and serve while hot.
Granish with snipped green onion tops right before serving, if desired.
Serving size Complete recipe
Calories 1934Calories from Fat 1042
% Daily Value*
Total Fat 118 g181.5%
Saturated Fat 58 g290%
Trans Fat 0 g
Sodium 1426 mg59.42%
Total Carbohydrates 175 g58.3%
Dietary Fiber 11 g44%
Sugars 18 g
Protein 50 g100%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet