• 5 pounds of Russet potatoes
  • 4 tablespoons butter
  • 1 finely chopped onion
  • 2 cups chicken stock
  • 2 cups milk
  • 2 cups sour cream
  • 1 cup shredded cheddar cheese
    Salt and pepper to taste


  1. Peel potatoes and boil in a large pot until tender. Drain and mash with a potato masher.
  2. In a Dutch oven, melt butter and sauté onion until translucent.
  3. Add potatoes and chicken stock. Bring to a boil and simmer for 5 minutes.
  4. Add milk and return to boil, then remove from heat and stir in sour cream.
  5. Add salt and pepper to taste.
  6. Serve in bowls topped with shredded cheddar cheese.
Makes: 12 servings Total Time: 60 minutes
About the Chef

Chef’s Name: Heather Skale recipe02
Family Members: Husband – Andrew, Kids – Alex (12), Abbey (9), Annabelle (6), Pets – 3-legged dog Maggy (17)
Community of Residence: Poway
Hobbies/ Interests: Watching my children’s games and concerts, Comic Con, Masterpiece Theatre, news
Favorite Local Activity: Poway’s city holiday events
About the Recipe: I’ve served this recipe to pot luck parties with my Poway friends and I’m often asked for the recipe. It is an easy way to feed a crowd. My dad, a great chef, taught me how to make it. My daughter Abbey helped me make this batch.
About the Chef: My life is centered on my family. We love to eat and cook together. My magical husband, Andrew, and I love spending weekends at our kid’s games and recitals. I am active volunteering with my children’s schools, Painted Rock Elementary and Twin Peaks Middle School, and with Rady Children’s Hospital Auxiliary, Poway Unit. I am also very busy with my startup company,, “News for Busy People.”