Cheesy Smashed Potatoes
3 pounds Red Bliss Potatoes
1/4 cup shredded Cheddar Cheese
1/4 cup Sour Cream
2 tbsp Butter (room temperature)
1/2 - 1 cup Heavy Cream (room temperature)
In large pot, cover potatoes with water by 1 inch. Bring to boil , add salt and simmer until potatoes are fork tender, about 15 minute. Drain and place back in pot and cook over low heat to evaporate the rest of the water, about 2-5 minute. Once complete take off heat and add in sour cream, cheese, & heavy cream and smash with potatoes masher until desired consistency.
Add salt and pepper to taste.
I leave the skin on the potatoes it give a nice presentations. But this is up to your family preference.