Ingredients
9 large potatoes (about 4 pounds), peeled and cubed1 pound carrots, cut into 1/2-inch chunks8 green onions, thinly sliced1/2 cup butter1 cup sour cream1-1/2 teaspoons salt1/8 teaspoon pepper3/4 cup shredded cheddar cheese
Preparation
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.
In a skillet, saute onions in butter until tender. Add to potato mixture. Add sour cream, salt and pepper; mix until blended.
Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° until heated through, 30-40 minutes.
