Peel, boil, and mash 5-8 pounds of Russet potatoes.
In a large microwave bowl mix, heat, and melt:
1 8 ounce carton sour cream
1 cube butter
1 can Cream of Chicken soup
1 cup grated cheddar cheese
Pour over the mashed potatoes. Stir well. Pour into a buttered casserole dish. Serve immediately. The potatoes can be refrigerated and heated when ready to serve. The casserole may also be frozen. To serve, thaw and heat either in the microwave or oven. If using a large corning ware casserole dish, the potatoes may take an hour to heat at 350 degrees.
This recipe is great for making ahead and serving with ham. If you are expecting a huge crowd, add more potatoes and use a larger carton of sour cream and more cheese.
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