YIELDS
20
INGREDIENTS
5 lbs of russet potatoes 1 stick of butter, room temp 1-1.5 c. milk 1 T. kosher salt 4 oz. cream cheese, room temp 8 oz. cheddar cheese, shredded ½ pt. whipping cream, whipped to stiff peaks
NUTRITIONAL INFORMATION
You don't want to know...
INSTRUCTIONS
Peel potatoes, dice and place in stockpot filled with just enough cold water to cover potatoes. Bring to a boil over med-high heat, simmer for 20 minutes or until tender. Using your Cuisinart Food Processor, shred the cheddar cheese and set aside. Rinse out your work bowl and whip your cream using the blade. Set aside. Drain potatoes and run through a potato ricer into a large bowl. Add butter, cream cheese and salt. Add milk in increments until you get a slightly thin consistency when stirred. Pour into 2 quart casserole dish. Top with cheddar cheese and then smooth whipped cream over the top. Bake uncovered in a 325 oven for 45 minutes.
