• Cooking Time: 20 minutes
• Servings: 6
• Preparation Time: 15 minutes
• 3 large or 6 small russet potatoes, peeled
• 1/4 cup salted butter, softened
• 1/8 tsp pepper
• 3/4 tsp salt (1 tsp if using unsalted butter)
• 1/2 cup sour cream
• 1/3 cup shredded cheese
• 2 Tbsp milk
• (optional) 1 Tbsp chopped fresh or dried chives

1. Cut potatoes into equal 1 inch cubes (or smaller pieces if you need them to cook faster). Place in pot, with enough water to cover and a sprinkling of salt.
2. Bring to a boil. Turn down heat and simmer 20 minutes or until a test potato piece is easily fork mashed.
3. Carefully drain potatoes, return to pot and set on stove for 5 minutes.
4. In microwavable bowl add potatoes, butter, pepper and salt. Mash potatoes to desired consistency.
5. Now add sour cream, milk and cheddar. Stir thoroughly until cheese is melted. Can add chives at this point. Microwave for 1 minute to melt the cheese.
6. Can make ahead and store in refrigerator 1 -2 days. Thoroughly heat potatoes before serving. Serve warm.

We grew up with our kind of mashed potatoes and lots of gravy. So grateful for the new faces and new ingredients which have added richness and new possibilities to both our potatoes and our family.