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Betty's Cheddar-Topped Whipped Potatoes -- Mother's Day

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Betty demonstrates how to make Cheddar-Topped Whipped Potatoes. The potatoes make a perfect accompaniment for the Fried Chicken Cutlets on our Mother's Day table.
Cheddar-Topped Whipped Potatoes
6 medium-sized Russet potatoes, washed, peeled, and cut into 3/4-inch cubes (You may use another variety of potatoes, if desired.)
table salt, to taste
½ stick butter, softened
4 ounces cream cheese, softened (You may use Neufchatel cheese, if desired.)
¾ cup milk
freshly ground black pepper
½ cup to ¾ cup finely shredded Cheddar cheese
snipped green onion tops, for garnish (optional)
In a large pot, cover potatoes with enough water that the potatoes will remain covered with water while cooking. Bring the water and potato cubes to a boil over high heat. Reduce heat to medium-low, and simmer for about 20 minutes, until potato cubes are very tender, but not mushy. Drain potatoes through colander and discard water. Add salt, to taste, along with butter and cream cheese. Beat with an electric mixer until smooth. Taste for salt, adding more, if needed. Add milk and beat until consistency is as desired. Grind fresh black pepper over whipped potatoes and beat one more time. Spoon whipped potatoes out into a buttered casserole dish. Top with shredded cheddar cheese. Bake at 400 degrees (F) for 5 to 10 minutes, until cheese is bubbly and beginning to brown. Remove from oven and serve while hot. You may sprinkle the top with snipped green onion tops at the very last minute before serving, if desired. I hope you love these special potatoes! --Betty :)
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Food
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