Potatoes Romanoff

•5 lbs of potatoes

•salt and pepper

•2 tablespoons butter

•2 cups sour cream Potatoes Romanoff

 (may use low fat)

•a bit of milk to thin out if necessary

•1 1/2 cup of grated  aged cheddar, divided

1.In a large pot add the peeled and cubed potatoes and cook in salted water until soft enough to mash.

2.Add the butter and sour cream and a little milk to make your potatoes smooth and creamy as you mash them.

3.Mix in 1 cup of grated cheese and black pepper.

4.Transfer to a greased casserole dish large enough to hold the potatoes.

5.Top with remaining cheese.

6.Refrigerate overnight. Bake covered at 350 for 25 minutes.

7.Uncover and cook another 15-20 minutes or until golden brown.

8.May top with a sprinkling of paprika and bit of chopped green onion on top for serving