Cheesy Mashed Potatoes

SERVINGS: 8

INGREDIENTS

4 pounds Russet potatoes, peeled and quartered
2 teaspoons HERB-OX® Chicken Granulated Bouillon
½ cup milk
1 teaspoon kosher salt
¼ cup butter, softened
1 (8-ounce) container sour cream
2 cups sharp Cheddar cheese, shredded, divided
Chopped fresh chives or green onions

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DIRECTIONS

1. In large Dutch oven, place potatoes and water to cover over medium-high heat. Bring to a boil, reduce heat and simmer 20 minutes or until potatoes are tender. Drain potatoes and return to Dutch oven.
2. Add chicken granules, next 4 ingredients and 1 cup of cheese. Using a hand-held mixer, blend until smooth.
3. Sprinkle potatoes with remaining 1 cup cheese and chives or green onions.