Country Egg Scramble

I found this on the real mom kitchen site a while back and hadn't had a chance to try it!

This was a yummy hearty breakfast Wednesday meal for our family.  We ate this with Blueberry Muffins!  YUM!

Simple and yummy and was a hit with all!

Country Egg Scramble

(realmomkitchen)

• 6-7 medium sized red potatoes, cubed (I just used baking potatoes that I had on hand and guesstimated the size!  You can't really go wrong!)
• 8 eggs
• 1/3 cup milk
• 1/4 tsp salt
• 1/8 tsp pepper
• 4 medium green onions, sliced about 1/4 cup (left these out since I didn't have any)
• 6 slices bacon
• 1 cup cheese, whatever you have on hand should work

First off you need to cook your cubed potatoes.  So fill your pot with enough water to cover your potatoes and heat to boiling.  Then cook until your potatoes are tender, but not falling apart!

Beat your eggs, milk, salt and pepper with a fork or wire whisk.  Beat them until the egg mixture is a uniform yellow color.

In a large skillet, cook your 6 slices of bacon until crispy and then remove from heat.  When you eventually have to crumble the bacon, I like to cut the bacon before I cook it with my kitchen scissors so it is already crumbled.  Place your cooked bacon on a paper towel lined plate to help drain some grease!

Next add your potatoes to the skillet and cook them in the bacon grease left in the pan.  If you think there is too much grease, drain a little but leave enough so you can brown up your potatoes.

Cook your potatoes in the grease until browned, turning occasionally.  Stir in your green onions if you are using them and cook 1 minute longer stirring constantly.

Pour your egg mixture into the skillet with the potatoes.  As the eggs begin to set on the bottom and side of the pan, gently lift cooked portions with your spatula so that thin, uncooked portions can now flow to the bottom.  Avoid constant stirring!

Cook 3-4 minutes or until eggs are thickened throughout, but still moist.  Dice up your bacon, or put your already crumbled bacon on top and then sprinkle with cheese!

Enjoy with a nice warm muffin!

Potatoes Romanoff

I have now made these potatoes twice and this was the first picture able to get!  Why you ask??  Because they were gone before I could get a picture!  My family isn't so sure about taking time to take a picture before we eat and sometimes I try not to embarrass my family when we have other people over!

So here we have it and they were fabulous!  That was just the first word that came to mind!

These potatoes are easy and the ingredients are usually ones I have on hand!  The only thing to remember is that you cook the potatoes in advance!  I am sure you could probably cook the potatoes in the morning and then put it together in the evening, but part of the ease is that I put the kids to bed, put the potatoes in the oven, sat down and watched a movie and turned the oven off after an hour and I was done!  So easy! 

If you don't have air conditioning as we head into the summer months, you may want to save this for the fall or I guess you could cheat and use store bought hash browns??

Either way they were YUMMY!!

Potatoes Romanoff

(www.tastykitchen.com)

• 3 large baking potatoes (or I did about 6 medium potatoes)
• 3/4 cups minced shallots (I omitted this, due to I don't have shallots laying around my kitchen:)
• 2 1/2 cups grated white cheddar cheese (I just used regular cheddar since it was what I had)
• 2 tsp salt
• 1/4 tsp pepper
• 1 1/2 cups sour cream
• I added bacon bits to mine too!

First off, I want to say that this is super simple and you can adjust as you want.  I didn't even really measure the second time I made this because how to you mess up with potatoes, cheese and sour cream!

Bake your potatoes first.  Do this the night before.  Bake 425 til done or about 40-60 minutes depending on the size.  The recipe recommends to wrap them in foil.  I did this the first time, but not the second and they seemed fine both ways! 

Let potatoes cool to room temp and then put them in the refrigerator over night  or if you are like me and you forgot about them in the oven, let them sit there and then put them in the fridge in the morning :)!!

Now your potatoes are chilled, grate them, skins and all!  I used my large box grater or it was recommended to use a food processor.  Put your grated potatoes into a large bowl and sprinkle with the shallots, 1 3/4 cups of your cheese, salt and pepper.

Use your hands and gently toss this all together.  Make sure you don't compress or squish your potatoes.  Fold in the sour cream.  Transfer this into a 1 1/2 quart dish.  (I doubled this both times and a doubled recipe fits nicely in a 9 x 13 pan)

Sprinkle the remaining cheese on top.  Now you can sprinkle bacon bits on top too!

Bake at 350 degrees until the tops are golden brown.  About 30 minutes.  We put them under the broiler at the end to help brown up the cheese too!

Twice-Baked New Potatoes

I ordered, or pre-ordered the new Pioneer Woman cookbook for my sister for her birthday!  Well actually I ordered one for myself too!

I really like the pioneer woman's blog and her cookbooks have been great too!

Potatoes are an easy add to a meal, but sometimes I get tired of the same old baked or mashed potato.  So I tried this and it was a success!  I wont say it is good for you, but it is very yummy.  Another bonus is that you can make them in the morning when you have more time and then do the final bake right before dinner!

It takes a little extra work, but it was worth it in the end.  The recipe made more than my family could eat, but the leftovers were really good once again for lunch!

Twice-Baked New Potatoes

(The Pioneer Woman Cooks Food from my Frontier cookbook)

• 12 new potatoes, scrubbed clean (I used regular russets, about 6-7)
• 2 tbsp olive oil
• 4 ounces cream cheese, softened (I used the neufachtal and room temp)
• 1/2 cup sour cream
• 1 1/2 cups Monterey Jack cheese, grated (I used Colby jack)
• 1 tbsp minced chives (optional if you don't have any)
• 1 garlic clove, finely minced
• salt and pepper to taste

Preheat oven to 375 degrees. 

 Place your potatoes on a cookie sheet and drizzle with the olive oil.  Toss them around to coat, or rub them with your hands.  Roast your potatoes.  If you are using new potatoes, about 20-25 minutes is recommended or until they are tender and skins are crisp.  If using russets, bake for about 60 minutes or until tender and skins are crisp.

Now you need to halve your potatoes.  I waited a little to let them cool down.  Use a spoon and scoop out the insides of your halves.  Leave a little bit on the edges to keep your skin in tact and keep its shape.

Put your scooped out potato in a bowl and add your sour cream, cream cheese, jack cheese, chives, and salt and pepper.  Mash with a potato masher until mixture is smooth and taste it see if needs more seasonings.

Scoop your mixture into your potato skin shells.  You can now cover and refrigerate if you want to make these in advance before dinner.

If you are eating now, bake for 20-25 minutes or until golden brown on top!  Enjoy with steak, chicken or whatever you fancy!

Sweet Potatoes or Yams

We had Thanksgiving in California at Todd's brothers house!  We had a great dinner and even experimented a little!

Heather found this recipe on Allrecipes.com.  They were super yummy and a really good flavor adding the spices to it!

Sweet Potatoes or Yams

(adapted from Allrecipes.com)

• 1/2 cup brown sugar
• 1/4 cup butter
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 bag large marshmallows
• about 6-7 medium yams or sweet potatoes

Boil your sweet potatoes with the skins on until the skins start to crack.  Peel the skins off (or the skin will just peel off to the touch) and slice.  My mom always peels the sweet potatoes or yams first and chunks them.  She then covers them and boils them until tender~just like regular potatoes.  I don't think it matters what way you do it, just make sure your potatoes are tender.

Put your sliced yams in a 9 x 13 pan.  We then sprinkled brown sugar, cinnamon and nutmeg over the top.  Next we dolloped the butter over the tops of them.  Next cook this in a 350 degree oven until the butter and sugars are melted, about 10 minutes or so.  (Next time we were going to try putting the butter, brown sugar, cinnamon and nutmeg in a saucepan.  Melting it all together and then putting it all over the cooked potatoes and skipping the baking part again?) 

Now add your marshmallows all over the top and broil until they are golden!  Don't take your eyes off or you will have burnt mallows!  YUMMY!!

Chicken Cream Cheese Soup

It is still soup weather around here and I found another winner!

I tried to get a friend to post this herself (since she found it first) but since I didn't I tried to recipe too!

It is really simple and really easy! Has great flavor and the whole family loved it!

Next time I think I will add celery to it! I am sure there are a lot of other vegies that would be good added too!

Chicken Cream Cheese Soup

(found on Sisters Cafe)

1 lb chicken (breasts or combination)

1 onion, diced

1-2 Tb butter

2 handfuls baby carrots (about 2 cups sliced small)

4-5 potatoes, diced small

1 c milk

1/4 c flour

8 oz package cream cheese

• 
  
  Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.


• 
  
  Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor (I add 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.


• 
  
  Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.

(We ate ours with Saltine Crackers!)

Sunchoke and Sausage Soup

My camera has been hijacked by my husband! So I don't have a picture of this soup, but I wanted to post it in case there were some of you out there that got sunchokes (Jerusalem artichokes) from bountiful baskets and didn't know what to do with them!

This soup had great flavor, it was easy and it used the sunchokes and spinach that I got from my basket! It was rated with 4 stars on all recipes and had great reviews! My kids looked at it and weren't exactly sure about it! Luckily I was prepared for this and wasn't in one of my "You better eat this" moods!

We liked it and would make this again, if I got sunchokes again! I may even purposefully buy some!

_________________________

Sunchoke and Sausage Soup

(www.allrecipes.com)

• 4 slices turkey bacon, diced (I used regular bacon and 5 slices! If you cut it with your kitchen scissors it makes dicing really easy!)
• 1 (16 ounce) package turkey sausage, casings discarded, coarsely chopped (I used beef sausage, since that is what I had~I cut to bite size pieces)
• 1 lb Jerusalem artichokes, peeled, halved, and cut into 1/2 inch slices
• 6 small white potatoes, peeled and halved (I cut into bite size pieces)
• 3 stalks celery, diced
• 1/2 large onion, diced
• 1 leek, white and light green parts only, chopped (I didn't add since I didn't have any)
• 3 cups chopped fresh spinach
• 2 cloves garlic, minced (I used 4 cloves~I like garlic!)
• 1 quart chicken stock (I used almost 2 qts, to make it more soup than stew!)
• 1/2 cup fresh parsley
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh oregano
• (For fresh herb substitution use 1 tsp dried to every 1 tbsp fresh. I did this!)
• 1 pinch cayenne pepper
• 1 pinch ground paprika
• salt and pepper to taste
• 1/4 cup flour
• 1 cup water
• I sprinkled Parmesan cheese on our soup!

Place the bacon, sausage, artichokes, potatoes, celery, onion, leek, spinach and garlic in a large saucepan. Pour in chicken stock ~ this is where I added more. The stock didn't cover the veggies and I thought it could use more liquid! Add parsley, basil, oregano, cayenne pepper, paprika, salt and pepper. Cover, and bring to a simmer over med-high heat. Reduce heat to med-low and simmer 45 minutes.

Stir the flour into the 1 cup water until no lumps remain. Stir into the simmering soup, and continue simmering, covered, 30 minutes until thickened, stirring occasionally! If you added more liquid, you may need to add more flour if you want it thick!

Creamy Mashed Potatoes

If you are going to eat mashed potatoes, you should definitely eat them like this! This is definitely not going to fill any New Years resolutions, but like I said if you're going to eat mashed potatoes....

These were soooo yummy, smooth, creamy and my husband didn't once ask where the gravy was (although he may have given up on that question since I usually don't make gravy!!!) or need anything else! These were of course found in my Pioneer Woman cookbook, which I love-have I said that before??

Creamy Mashed Potaoes

(The Pioneer Woman)

• 5 lbs Russet or Yukon Gold Potatoes (I just cut up what I thought my family would eat)
• 3/4 cups butter
• 1 pkg (8oz) cream cheese, softened (I used 1/3 less fat cream cheese and it was really good. I used 4 oz cream cheese)
• 1/2-3/4 cup half and half
• 1/2-1 tsp Seasoned Salt
• 1/2-1 tsp Black Pepper

Peel and cut the potatoes into pieces that are generally the same size. (I usually cut them small so they cook faster!!) Bring a large pot of water to a simmer and then add the potatoes. (I have always put the potatoes into the pot and then boiled the water with the potatoes already in! This was new to me!) Bring to a boil and cook for 30-35 minutes.

When they're cooked through, the fork should slide through easily, with no resistance. She also said the potatoes should almost, but not totally fall apart..

Drain the potatoes in a large colander! (I got one of those over the sink colanders and I can't tell you enought about how much I love it!!!!) When the potaotes have finished draining, place them back in your dry pot, put back on the stove, and turn your heat to LOW! Mash the potatoes over low heat, allowing the steam to escape, before adding in all the other ingredients. (I had never done this either, I am sure this adds to the texture.) Once all the lumps are gone and the steam is about gone too, turn the stove off.

Add 1 1/2 sticks of butter (which I didn't add this much), cream cheese, and about 1/2 cup of half-and-half. Mash, Mash, Mash!!!

Now add the seasoned salt and black pepper. Stir well and taste to see if you need to add more. Place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350 degree oven and heat until butter is melted and potatoes are warmed through. (She recommends covering them with foil too!)

NOTE: You can make these in the morning or a few days in advance if you are preparing for a big meal! Take it out of the fridge about 2-3 hours before ready to serve and bake in a 350 degree oven for about 20-30 minutes or until warmed through. (I would probably put them in the fridge right before you would bake. Then add the pats of butter right before baking time and go!!)

Roasted Red Potatoes with Cheese

This is the second roasted red potatoe recipe I have tried! I found them both about the same time and my family loved both kinds. I think it just depends on if you are in the mood for cheesy potatoes or not, or maybe if you have breadcrumbs or not!

Try them both and let me know! Both are simple and great to be able to just stick in the oven and not have to worry!

Roasted Red Potatoes

(from www.jamiecooksitup.blogspot.com)

• 8 medium sized red potatoes (about 10 cups chopped)
• 1/4 cup olive oil (I am going to try less next time)
• 1 pkg Onion Soup mix
• salt and pepper
• 1 cup cheddar cheese

Chop up the potatoes and try to make them about the same size so they cook evenly.

Pour potatoes into a 9 x 13 pan (she didn't mention to spray, but I did). Add the oil and onion soup mix. Stir it around to incorporate.

Bake at 425 for 35 minutes. Give them a few stirs during baking to prevent it sticking to the bottom. I stirred them about half way and then again. They do tend to start to stick if you don't stir.

Sprinkle the cheese on the top of the potatoes when done. Turn your oven to Broil and let the cheese get melted and bubbly! This should take less than 5 minutes. Don't forget to watch and make sure they don't burn!

Roasted Red Potatoes

I found this recipe on sisterscafe. I am always looking for new easy ways to do potatoes with a meal. I found this recipe to be super easy and very very good! The prep is easy and then they just bake in the oven!

They have great flavor and my whole family loved them!

Roasted Red Potatoes

(www.sisterscafe.blogspot.com)

• 4 red potatoes
• 1 tbsp olive oil
• 2 tbsp bread crumbs
• 1 tbsp parmesan cheese
• Various seasonings (salt, garlic powder - I used fresh garlic -, onion powder, parsley)

Preheat oven to 375 degrees. Slice potatoes into wedges and place in bowl. Toss in olive oil until coated and then add all remaining ingredients and toss until evenly coated. Bake for 30-40 minutes or until desired degress of crispness. Turn potatoes over about halfway through baking!

Pioneer Woman Crash Potatoes

This is another great recipe from The Pioneer Woman. I like potatoes and this is another way to cook them. They required no peeling, and hardly any work, just a little time! Next time I will cook them in the oven longer, I loved the crunchy parts!

Pioneer Woman Crash Potatoes

(http://www.thepioneerwoman.com/)

• 12 whole new potatoes (or other small round potatoes)
• 3 tbsp oil
• Kosher salt to taste
• Pepper to taste
• Rosemary or other herbs to taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork tender. On a sheet pan, generously drizzle with olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, pepper and any other herbs you may want.

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Spicy Steak Fries

Look what I found while clipping coupons!!! Yes clipping coupons! I was looking in the flyer and found this recipe beside a Mrs. Dash coupon labeld HEART SMART too!!

These are definitely heart smart since they are not fried but baked and there is just a little olive oil to help the seasonings stick! I don't know why I haven't tried this before, but these were very easy and very good! With a little ketchup and you are set! I will next time not use as much of the seasoning and you can adjust the amounts to what you need!

Spicy Steak Fries

from the smartsource coupon flyer!

• 2 large potatoes
• 2 tbsp Mrs. Dash extra spicy seasoning blend (I had her original blend and used that, didn't try the extra spicy! Just a little salt would be great too!)
• 2 tbsp olive oil
• 1 clove garlic, minced

Wash and cut potatoes into wedges, DO NOT PEEL! Dry potato slices on paper towels.

In a large bowl, toss potatoes with Mrs. Dash, olive oil, and garlic.

Spray baking sheet with no-stick cooking spray and lay wedges on baking sheet. Place potatoes in preheated 425 degree oven and bake for 20 minutes. Turn the potatoes and bake another 15 minutes or until potatoes are browned and tender!

Scalloped Potatoes a.k.a. Funeral Potatoes

Everyone probably has a recipe for these, but just in case you don't here is one to try! These are Todd's favorite potatoes and I made them last night for our ward party and he wasn't even here to enjoy them! Marguerite gave me this recipe when we moved here, because I will admit I had never had these before until I moved here! They are super tasty and full of all that yummy stuff you try to use in moderation! So enjoy!!!

Scalloped Potatoes/Funeral Potatoes

• 24 ounce pkg frozen shredded potaotes (thawed)
• 2 cans cream of chicken soup
• 2 cups sour cream
• 1/2 cup melted butter
• 1 cup grated cheddar cheese
• 1/3 cup chopped onions (I often times don't put this in!)
• 2 cups crushed corn flakes
• 2 tbsp melted butter

Combine thawed potatoes, soup, sour cream, cheese, 1/2 cup butter and onions. Pour into a 9x13 pan. Combine corn flakes and 2 tbsp butter and sprinkle on top.

Bake at 350 for 30 minutes. Serves 16.

Turkey Pot Pie

Leftover Turkey anyone???? I have some and actually used this recipe last year! It is sooo good and I have decided as an early new years resolution to not be afraid of pie crust anymore! I even did a double crust tonight instead of cheating and only covering the top (which I have done before on pot pies)! At least once a month I am going to make a crust, so we are either having lots of pies or pot pies at our house!

My kids loved every bite too!!

Turkey Pot Pie

(from allrecipes.com)

• 1 recipe for a double pie crust
• 4 tbsp butter
• 1 small onion, finely chopped
• 2 stalks celery, chopped
• 2 carrots, diced (I made this even simpler by substituting 1/2 a bag of frozen carrots and peas for the celery and diced carrots)
• 3 tbsp dried parsley
• 1 tsp dried oregano
• salt and pepper to taste
• 2 cubes chicken bouillon
• 2 cups water (I used a can of chicken broth instead of bouillon and water)
• 3 potatoes, peeled and cubed
• 1 1/2 cups cooked turkey, cubed
• 3 tbsp flour
• 1/2 cup milk

Preheat oven to 425 degrees. Roll out bottom pie crust and place in the 10 inch pie pan and set aside. (I used a 9 inch and it worked fine)

Place 2 tbsp of the butter in a large skillet. Add the onion, celery, carrots (or frozen peas and carrots), parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in bouillon and water (or can of chicken broth). Bring mixture to a boil. Stir in potatoes, and cook until tender but still firm.

In a medium saucepan, melt the remaining 2 tbsp butter. Stir in turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegie mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.

Bake in preheated 425 degree oven for 15 mintues. Reduce oven temp to 350 degrees and continue baking for 20 minutes, or until crust is golden brown!

Grilled Steak with Blue Cheese Potatoes

I made this this weekend with Elk Steak. And they were really yummy!! I'm not even that much of a blue cheese fan, but I loved it. I did end up broiling the potatoes instead of grilling them.

Grilled Steak with Blue Cheese Potatoes

by: Martha Stewart

Serves 4

* 3 garlic cloves, coarsely chopped

* 3 tablespoons coarsely chopped fresh rosemary, plus sprigs for garnish

* 1/4 cup plus 2 tablespoons Worcestershire sauce

* 2 tablespoons extra virgin olive oil, plus more for brushing

* Freshly ground pepper

* 1 3/4 pounds skirt steak

* 1 1/2 pounds small red potatoes

* Coarse salt

* 3 ounces blue cheese, crumbled

Directions

1. Preheat grill to high. Stir garlic, rosemary, Worcestershire sauce, and oil in a nonreactive dish; season with pepper. Place steak in dish, cutting to fit if necessary; coat both sides with marinade. Marinate, turning once, 15 minutes, or up to overnight in the refrigerator.

2. Cover potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper.

3. Grill steak, turning once, to desired doneness, 3 to 4 minutes per side for medium-rare. Set aside. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among 4 plates. Serve, garnished with rosemary sprigs.

Ultimate Scalloped Potatoes

I found this on Heather Whites blog (www.heatherdwhite.typepad.com) and had to try it!

I made them for Easter dinner and they turned out really good!

Ultimate Scalloped Potatoes

1 tsp butter or margarine, softened
1 cup heavy whipping cream
1/3 cup milk
1 tsp salt
1/2 tsp pepper
2 garlic cloves, minced
6 medium potatoes
1 cup shredded swiss cheese
1/4 cup parmesan cheese

Grease a shallow 1 1/2 qt. baking dish with butter (I just sprayed mine with PAM); set aside. In a saucepan, combine cream, milk, salt, pepper and garlic. Cook just until bubbles begin to form around sides of pan. Remove from heat; cool for 10 minutes.

Peel and thinly slice the potatoes (I used red potatoes and just washed them and left the peels on, it was so easy!); pat dry with paper towels. Layer half of the potatoes in prepared baking dish; top with half of the cream mixture and half of the cheeses. Repeat layers. Bake, uncovered, at 350 degrees for 55-65 minutes or until potatoes are tender. Let stand for 5-10 minutes before serving. ENJOY!!!

Potato Soup

This is a recipe I decided to try for potato soup not only because I love potato soup but I wanted one for the crock pot. It makes it so easy and it is really become one of my favorites. We had this for St. Patrick's Day and made it green.


5 cups of potatoes, diced
1/3 cup chopped onion
3 cups chicken broth
1 can cream of chicken soup
1/8 tsp pepper
Combine in crock pot. Cook on low for 8-10 hours or until potatoes are tender. Add:
8 oz. cream cheese
bacon pieces
Stir until blended may take a few minutes for cream cheese to melt and mix. Add fresh chives (I use bottled sometimes and they are still good. I think chives really makes this soup. I love it!!) to the top of your soup and serve.
This makes quite a bit. It feeds our family of seven with no leftovers (I will be doubling it next time!)

Baked Potato Soup

My kids love this soup and it's a great addition to the classic potato soup!
It serves about 4-6 people.

31/2 - 4 cups water
4 chicken boullion cubes
2-4 large potatoes, peeled and chunked
2-3 carrots, sliced
1 tsp. dillweed

1. Boil together the above ingredients till the vegetables are tender. Then mash until coarse.

IN ANOTHER POT
1/4 cup butter
4 Tbsp. flour
1 cup milk
1 cup shredded cheese

1. Melt together butter and flour, constantly whisking. Add milk slowly until thick and bubbly. Add the cheese with the pot off the stove.
2. Add the sauce to the mashed veggies and mix and heat up till well combined. Remove from the heat and add 1/2 cup sour cream.
3. Garnish with bacon, ham, sour cream, cheese or green onions. Like you would do for a baked potato. I also just like it plain if I don't have some of the above ingredients. Serve