"Cheese lovers, stand back. These mashed potatoes are such a hit everywhere they go. I have a friend who swears this is the best dip he's ever had. I always have to bring chips to his party when I bring this side dish. Great comfort food." — KellyG
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baking potatoes, peeled and cut into 2-inch chunks
shredded sharp Cheddar cheese
1 (8 ounce) container
ground black pepper
dried dill weed
shredded sharp Cheddar cheese
Dip? I just noticed that in the description as I went to the recipe to review it! I had no idea. For us this was an incredibly delicious baked-style mashed potato dish that paired well with our grilled steak and vegetables. Interestingly, I thought the dish I used to bake them in would be too big, yet when they came out of the oven they had puffed beautifully to the top of the dish! I was low on Cheddar so I made up the difference with pepper-jack cheese and it proved to be an excellent substitution that added an interesting flavor. I particularly liked the dill and was happy I still had some fresh in my garden. I only made a small portion of this recipe for just the two of us so I was able to trim the baking time in half. All puffed and golden and garnished with fresh chopped green onion, this was just as pretty as it was delicious.
Tonight was my second time trying this recipe, and it's still way too runny. I cut down the milk to 1/2 cup and the butter to 1/4 cup, but it still too runny. I think running the potatoes through the food processor makes them runny, so next time, I'll try mashing them by hand.
Wouldn't change a thing! I was surprised by the fact that it could be used as a dip. Will definatley try with the left overs, if there are any.
Mashed potatoes are comfort food at it's best, but add cheese and sour cream and you have something rich and delicious! Not something I'd make everyday mind you, but once in a while you have to splurge. The addition of the dill weed was interesting and proved to be a nice touch. Not sure I'd ever use this as a dip for potato chips as in the description, but delicious none the less.
Guaranteed to make these again
I made this recipe last night. It was much too 'soupy'. I may make it again using less milk and less dill weed. We are not a fan of dill. I would cut back on the cheese in the main recipe too. I love mashed potatoes; but this wasn't my favorite.
These were so good even before I put them in the oven, I couldn't stop eating them! When I took them out of the oven they were too thin, more like mashed potato soup. Next time I will just skip the oven step.
I can't comment on the amounts of each ingredient for this recipe, because I just kind of eye-balled the milk and sour cream and butter and used what I had left of the cream cheese. I did not add any cheese into the potatoes, only on top. I didn't bake them longer than just melting the cheese on top. Tastey, but I still prefer simple milk and butter mashed potatoes (nothing to do with this recipe though!)
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Mashed Potatoes
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 194
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