Cheesy mashed potatoes

mashed-potatoThis is a dish that my mother made for most Holiday meals, and has been a go-to easy to make dish of mine for years. It is also one of the easiest foods on braces, and is perfect for the first few days after new braces have been placed. This dish also lasts very well, and can be frozen or refrigerated well before it is served (unlike most potatoe dishes).  Real simple, real good!   – Dr Rejman

Note: This recipe is made by taste, so measurements are estimates!

-Peel and boil several pounds of potatoes, drain

-In a large bowl, add the potatoes, and add to them:

-About 1/2 lb freshly grated sharp cheddar cheese (from a block, not pre- shredded)

-8oz sour cream (my mom used a can of cream of celery soup, I prefer more sour cream)

-Milk as needed, then mash by hand or kitchen mixer. Add milk until the consistancy is creamy: It will stay on a large spoon if turned upside down for several seconds, but will start to run. (more loose than traditional mashed potatoes)

– Salt and pepper as needed. Add more ingredients to taste, butter never hurts!

-Place in a 350 degree oven for 1/2 hour until bubbling on the sides if serving immediately, or cover and refrigerate or freeze if preparing ahead of time. Some like it with finely crushed potato chips or Panko spread on top before baking.