5 pounds Yukon Gold Potatoes, peeled and cut
1 cup butter, cubed
1 cup sour cream
2 teaspoons salt
¾ teaspoon pepper
8 oz Black Diamond Extra Sharp Cheddar
2 tablespoons minced fresh chives
1 cup shredded Black Diamond Cheddar cheese
- Place potatoes in a large stockpot; cover with water. Bring to a boil. Lower heat to medium; cover and cook 15 minutes. Drain, transfer to a large bowl.
- Blend butter, sour cream, chives, Black Diamond Extra Sharp Cheddar Spread, salt, and pepper. Beat in whipping cream. Transfer to a baking dish. Refrigerate, covered, overnight.
- Remove potatoes from refrigerator and preheat oven to 350 °
- Bake (covered) for 45 minutes, add grated cheddar cheese, and cook (uncovered) for 15 minutes.