Miss Maggie's Mashed Potatoes

white plate with Miss Maggie's potatoes, Brussels Sprouts  and ham.
If you are sick of plain old potatoes, here's a great way to jazz them up. My friend Leatha shared this one with me when we worked on our first employee cookbook in 2006. It's fancy enough for Sunday or Easter dinner, but good enough you'll want to sneak it in more than that! When you place this dish on the table, everyone will be excited when the see the melted cheese. But wait until they dig in and find the other hidden goodies!
  • 4 c. rich mashed potatoes
  • 1 c. chopped onions
  • 1/2 c. (Or more) fresh mushrooms, sliced
  • 1 stick butter or margarine
  • 1 c. sour cream
  • 2 dashes salt and pepper
  • 1 tbsp. lemon juice
  • Shredded cheddar cheese
Cook, mash and prepare potatoes for serving (salt, pepper, milk). (Idahoan Buttery Potatoes, Family Size pack is a perfect substitute)
Cook onion and mushrooms in butter very slowly for 5-10 minutes.
mushrooms, onions and a stick of butter in a skillet.
Add sour cream, lemon juice, salt and pepper.
Stirring melted butter, mushrooms, onions and sour cream in a skillet.
Place half of potatoes in 8x8 casserole dish and spread filling over potatoes.

Stirring a skillet with onions, mushrooms, butter and sour cream.
 Spread remaining potatoes over the filling. Top with cheese.
Shredded cheddar cheese on mashed potatoes in a glass dish.
Bake at 350 degrees until bubbling hot.
Glass Casserole dish of Miss Maggie's Potatoes covered with melted shredded cheese.

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