SOUR CREAM AND ONION SMASHED POTATO CASSEROLE

This soured cream and Onion Smashed Potato Casserole is one among those recipes you’ll reach for over and all over again. The chunky texture in conjunction with the soured cream and onion flavor combination is certain to enhance a spread of homestyle main dish entrees.

Sour Cream And Onion Smashed Potato Casserole

It simply goes with everything thus well and rounds out most any meal. It form of celebrates the flavour jazz band of creamy soured cream with the tart style of onion and smothered potatoes. What may probably be wrong with that? I notably love this dish as a result of it is created prior to and chilled till I’m able to bake it. There’s no meat thus, I will simply serve this once vegetarians square measure feeding at my table and recognize they’ll be happy, too.

SOUR CREAM AND ONION SMASHED POTATO CASSEROLE

Tips for creating Potato Casserole

• If this potato casserole is assembled prior to, you’ll got to bring it to temperature before baking. If you’re in a very hurry, add ten minutes approximately to the baking time. have a good time with the cheese victimization white or yellow cheddar cheese, Swiss, Gruyere, cheese or no matter you've got handy. This dish is low stress all the manner around. At our house there’s no wrong cheese. Ever.
• Keep in mind once smashing the potatoes you’ll got to leave some bite size chunks behind for the toothsome texture it offers to those smashed potatoes.
• When I need to prime these with a tender topping, I sprinkle crushed crush soured cream and onion potato chips over the cheese on prime.  So simple, tasty and tummy filling it’s secure there won’t be a containerful left over.
• If you’re a spud fan, checkout this formula for ceremony Potatoes from The Country Cook, too.

INGREDIENTS :

• 1 16 oz container sour cream
• 2 tsp garlic salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 16 medium red potatoes
• 1 tsp salt
• 1/2 cup butter melted
• 1 cup light cream
• 1/4 tsp paprika plus additional for dusting
• 3 cup shredded sharp white cheddar cheese
• 6 green onion thinly sliced

INSTRUCTIONS :

1. Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
2. In a large pot cover the potatoes with water. Season the water with with 1 tsp salt. Bring to a boil cooking for 12-15 minutes until fork tender. Drain well.
3. Add to a large mixing bowl and using a potato masher roughly smash the potatoes leaving chunky.
4. Add the melted butter, light cream, sour cream and seasonings. Mix well.
5. Fold in 2 cups shredded white cheddar cheese and sliced green onion. Reserve some green onion for garnishing.
6. Pour the mixture into the dish. Top with the remaining shredded cheese and sprinkle with a light dusting of paprika.
7. Bake for 35-40 minutes. Garnish with reserved chopped green onion just before serving.

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