Mashed Potato Bake

I dont’ really know what to call this one. It’s a version of something my mother in law makes, that my dh loves. Tradition calls it sour cream potatoes, but I don’t feel that really fits well enough. It’s a spin off of the traditional funeral potatoes Utah Mormons are famous for, or potato crap as my grandmother calls it. So with that off the wall introduction, on to the ever evolved mashed potato bake.

 

6 large red potatoes, scrubbed and boiled until tender…skins on

1 bunch green onions, sliced

8 oz. sour cream

1/2 cup parmesan cheese

1 1/2 t. garlic powder

1 t. dried parsley

1/2 t. pepper

2 t. kosher salt

2 cups shredded cheddar cheese (or more, if you like it smothered)

 

In large bowl, mash potatoes with a potato masher. Toss half of the green onion into the bowl and combine. Sprinkle all herbs over potatoes, parmesan cheese, salt, and pepper as well. Top off with sour cream and stir well. Layer half the potatoes in a baking dish (8×8 or equivalent round pan), top with half of the cheddar cheese, layer the remaining potatoes and top with remaining green onion and cheese. Bake at 375 degrees for about 30 minutes.

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