• 4 lbs potatoes, about 6 to 8 medium
 1 TB spoon butter, at room temperature
•  1/2 cup sour cream
• 1/2 cup milk
 1/2 teaspoon salt
• 1/4 teaspoon  ground white pepper
• 1 cup grated Monterey jack cheese

• Peel potatoes and cut in half.
• Place in a large saucepan and cover with water.
• Cover saucepan and bring to a boil over high heat.
• Reduce heat to medium and boil gently, partially covered, until potatoes are tender, about 30 minutes.
• Drain potatoes and mash.
• Stir in butter, sour cream, milk, salt and pepper.
• Stir in cheese just until mixed.
• Pile into a heated serving dish.
• Potatoes can be covered and kept warm in oven for up to 30 minutes.


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