Mingey Potatoes
Creamy, cheesy mashed potatoes with green onions, perfect as comfort food or a side dish for family dinners and gatherings, offering rich flavors and satisfying textures.
Ingredients
Instructions
- Cook potatoes in skins until tender.
- Cool, peel, and coarsely shred the potatoes.
- In a saucepan, cook butter and shredded Cheddar cheese until almost melted. Remove from heat.
- Blend chopped green onions, sour cream, and salt and white pepper together.
- Add shredded potatoes to the sour cream mixture and stir well.
- Turn in the butter and cheese mixture to the potato mixture.
- Transfer the mixture into a 2-quart casserole dish.
- Dot the top with small bits of butter.
- Bake in an oven preheated to 350°F for 25 minutes or until heated through.
- Cover the casserole with a lid or foil while baking.
Tips & Substitutions
For a creamier texture, consider using full-fat sour cream or substituting Greek yogurt in place of some sour cream. If you want to spice things up, add jalapeños or a dash of hot sauce to the mixture. You can also use different cheeses like Monterey Jack or a blend for varied flavor. Ensure potatoes are fully cooled before shredding for best results.
Serving Suggestions
Mingey Potatoes make a fantastic side dish for grilled meats or roasted vegetables. Pair them with a fresh salad or serve alongside Glorified Cornbread for a comforting meal. For a complete dinner, consider serving with a protein like baked chicken or steak, making it a hearty family favorite.
Storage & Reheating
Leftover Mingey Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 20 minutes or until heated through, covering with foil to prevent drying out. You can also microwave individual portions for a quick option.
Nutrition & Diet Analysis (per serving)
Each serving of Mingey Potatoes contains roughly 689 calories, with 22g protein, 70g carbohydrates, and 36g fat. It is an excellent source of protein (44% of the Daily Value), calcium (42% of the Daily Value), and potassium (31% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 545mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare Mingey Potatoes in advance?
Yes, you can prepare the mixture a day ahead and store it in the refrigerator. Just bake it before serving. This allows the flavors to meld together, enhancing the taste. When ready to bake, you may need to add a few extra minutes to the cooking time.
What type of potatoes work best for this recipe?
Idaho potatoes are ideal due to their starchy content, which yields a fluffy texture. However, you can also use Russet potatoes or Yukon Gold for a creamier consistency. Just ensure they are cooked until tender for easy shredding.
Can I make this recipe vegetarian?
Absolutely! This recipe is already vegetarian, but ensure the cheese you use is rennet-free if you want it to be strictly vegetarian. You can also add more vegetables like bell peppers or mushrooms to enhance the dish's flavor and nutrition.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).