Creamy Mushroom-Potato Bake

Directions

• Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk).

• In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt.
• Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter.
• Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown.