I have made the potatoes twice but differently; the first with hash browns **recipe here** instead of actual potatoes and the second way with mashed russet potatoes. While both came out delicious, I have to say using mashed potatoes taste a whole lot better (at least to me). I have served this dish with grilled chicken and green beans and also as a side dish for a Thanksgiving pot luck dinner. This dish is perfect to prepare the night before and refrigerate until an hour before dinner the next day (for us working wives) or prepare and cook all at once. Either way the dish comes out great!!
ENJOY!!!
Ingredients:
3 LB Russet Potatoes
1 Can Cream of Chicken Soup1 (16oz) Sour Cream
1/2 Stick Melted Butter
1/4 tsp Garlic Powder
1/2 tsp Onion Powder
2 Cups Sharp Cheddar Cheese (or a little more)
3/4 Cup Milk
Directions:
1. Boil peeled and chopped potatoes till soften (approximately 10 minutes)
2. Drain and mash potatoes
3. Add Cream of Chicken, Sour Cream, Melted Butter, Garlic/Onion Powder, Cheese, and Milk
4. Mix well
5. Place into a 9 x 13 Greased Dish
6. Cover and bake on 375 for 40 minutes or Freeze for another day
