Wednesday, August 26, 2015


4 lb potatoes, peeled and cubed
1 lb carrots, cut in half-inch chunks
6-8 green onions, sliced thin
1/2 cup butter
1 cup sour cream
1 1/4 tsp salt
Dash of freshly ground black pepper
3/4 cup shredded cheddar cheese

Preheat oven to 350 degrees.
Butter a 9 X 13-inch baking dish or pan; set aside.

In a large pan place the potatoes and carrots with enough water to cover completely; add 1/2 teaspoon salt and bring to a boil. Boil until tender and drain. Mash potatoes/carrots and set aside.

Melt the butter in a skillet over medium heat and add the onions. Saute onions until tender; add to the potato mixture. Add the sour cream, salt and pepper and mix until blended. Transfer mixture to the prepared baking dish; sprinkle cheese over the top.

Bake, uncovered, 30-40 minutes until heated through.

Yield: Approximately 12 servings

1 comment:

Linda said...

Linda, this sounds delicious! I love everything vintage from recipes to music to clothes...everything. :)