Loaded Mashed Potatoes

Yield: 5 to 6 servings

Ingredients

2 pounds of potatoes peeled and cut into 2-inch chunks (Russet, Red or White Skin, or Yukon Gold )
only the Russets potato need to be peeled.

2 Tablespoons butter, cut up
1 Tablespoon butter melted
1/3 cup sour cream
1 cup frozen corn
1 cup fine chopped blanched broccoli
1 /2 cup crumbled bacon
1 /2 Cup chopped green onion
1 cup gratedd cheddar cheese
1 to 1 1/2 teaspoons salt
1/2 teaspoon pepper, fresh cracked prefered

Directions;

Place the potato chunks in a 2-quart saucepan with water to cover. Boil for 15 to 20 minutes, or until potatoes are fork-tender. Drain well, leaving potatoes in saucepan on the burner on low to dry for a few minutes.


Add the butter, sour cream and mash to desired consistency.

Pre heat oven to 375 degrees

Fold in all the remaining ingredients except the cheese.

Fold in the Cheddar cheese last and just enough to blend in.
( the mashed will looked streaked with the melted cheddar)

Place in 2 quart casserole dish and brush with a little melted butter

and Bake for 15 minutes till top lightly browns.