Cheesy Mashed Potatoes with Sour Cream
The ultimate side dish, this mashed potatoes with sour cream and cheese recipe can be served as a traditional mashed potato side dish or turned into a cheesy mashed potato bake. Two mashed potato recipes in one!
Servings: 8
Calories: 366kcal
Ingredients
- 3 pounds yukon gold potatoes or russet potatoes
- 2 Tablespoons kosher salt divided
- 3 cloves garlic crushed
- 1 bay leaf
- ½ cup unsalted butter melted
- ¾ cup sour cream
- 1 ½ cup shredded cheddar cheese divided if baking
- ½ cup green onions whites and light green parts thinly sliced
Instructions
- Peel the potatoes and cut into 1 to 1 ½ inch pieces. Put the potatoes into a large pot, add the bay leaf, crushed garlic, 1 ½ tablespoons salt, and cover with COLD water. Bring to a boil over high heat, then reduce heat to maintain a rolling boil and cook until the potatoes fall apart when poked by a fork, about 15 minutes.
- Drain the potatoes and garlic and return to the pan, over heat. The bay leaf can be discarded. Add the remaining salt and melted butter. Mash with a potato masher until no large chunks remain.
- Stir in the sour cream, shredded cheese, and sliced onions. Cover for 5 minutes to allow the cheese to fully melt. Serve immediately.
Baked Cheesy Mashed Potatoes (Optional)
- Preheat your oven to 375 F degrees. Add 1 cup of the cheddar and save back ½ cup. Transfer the potatoes to a greased casserole dish and top with the remaining cheese. Bake for 20 to 30 minutes until the top is lightly golden brown. Serve immediately.
Notes
- Alternatively, you can put the potatoes through a ricer or food mill into a bowl.
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