Golden Mashed Potatoes

INGREDIENTS

• 9 large potatoes (about 4 pounds), peeled and cubed
• 1 pound carrots, cut into 1/2-inch chunks
• 8 green onions, thinly sliced
• 1/2 cup butter
• 1 cup sour cream
• 1-1/2 teaspoons salt
• 1/8 teaspoon pepper
• 3/4 cup shredded cheddar cheese

DIRECTIONS

1. In a soup kettle or Dutch oven, cook the potatoes and carrots in boiling salted water until tender; drain. Place in a bowl; mash and set aside.
2. In a skillet, saute onions in butter until tender. Add to potato mixture. Add sour cream, salt and pepper; mix until blended.
3. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.