Cheesy Mashed Potatoes

 

Cheesy Mashed Potatoes

4 large baking potatoes,
peeled and cut into 2-inch chunks8 ounces shredded sharp
Cheddar cheese1 cup milk1 (8 ounce) container sour
cream1/2 cup butter1 teaspoon salt1 teaspoon ground black
pepper1 tablespoon dried dill weed4 ounces shredded sharp
Cheddar cheese

Place the potatoes into a large pot and cover with
salted water. Bring to a boil over high heat, then reduce heat to medium-low,
cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry
for a minute or two. Preheat an oven to 350 degrees. Grease a 9x13-inch baking
pan. Transfer the potatoes to a food processor. Add 8 ounces Cheddar cheese,
milk, sour cream, butter, dill weed, salt, and pepper. Process until smooth.
Pour mixture into the prepared baking pan. Sprinkle with the remaining Cheddar
cheese, then cover with aluminum foil. Bake in the preheated oven for 30
minutes. Remove foil and continue baking until the cheese is lightly browned,
15 to 20 minutes more.

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