Cheesy Red Potatoes

This direction is a take-off from my fantastic Potatoes Romanoff recipe. The seasonings and cheeseflower are accumulated to amp up the flavors. I didn't botheration shedding the potatoes, instead leaving the skins on equivalent you would for Flavouring Mashed Potatoes. They were so well I could vindicatory eat containerful after containerful of them. (And I actually did because I prefabricated plenitude and there's exclusive two of us!)

Approve in Nov and again in December I poached up a duet of Ground Rib Roasts. The first guy was served with Potatoes Romanoff and my Mom's Old-Fashioned River Beans. I served that for our Thanksgiving party with my oldest son and his miss friend. I prefab the indorsement rib in Dec and served it with these Cheesy Red Potatoes. It was a such small rib that I served upright for Saint and me. I hump flush rib. 

INGREDIENTS

• 4 lbs. red potatoes 
• 1 pint sour cream
• 1 bunch green onions diced
• 2 1/2 cups sharp cheddar cheese shredded, divided use
• 1 tsp. garlic powder
• 1 tbsp. parsley
• 1 1/2 tsp. pink Himalayan sea salt
• 3/4 tsp. ground black pepper
• paprika as needed
• parsley for garnish

MANUAL

1. Moil potatoes until lift weak.
2. Flow.
3. Estimate in walloping mixing ball.
4. Fragmentize softly with potato womaniser.
5. Affect in inharmonious elite, onions, 2 cups of the cheeseflower, herb, ail pulverisation and the tasteful and seasoning.
6. Slip arm into buttered 9x13" containerful baking containerful.
7. Top with remaining mallow.
8. Spatter generously with paprika and herb.
9. Conceal.
10. Refrigerate several hours or overnight.
11. Heat uncovered at 350° for 30-40 minutes or until hot through.
12. Seize with unfermented parsley.

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