Cheesy Mashed Potatoes with Sour Cream Recipe
This Cheesy Mashed Potatoes with Sour Cream recipe offers a rich and creamy side dish perfect for comforting meals. Made with Yukon Gold potatoes, garlic, sour cream, and plenty of cheddar cheese, it's a flavorful twist on classic mashed potatoes. Enjoy it fresh or baked with a golden cheesy crust for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Boiling and Baking
- Cuisine: American
Ingredients
Potatoes and Seasoning
- 3 pounds Yukon Gold potatoes (or russet potatoes)
- 2 Tablespoons kosher salt (divided)
- 3 cloves garlic (crushed)
- 1 bay leaf
Dairy and Cheese
- 1/2 cup unsalted butter (melted)
- 3/4 cup sour cream
- 1 1/2 cups shredded cheddar cheese (divided if baking)
Vegetables
- 1/2 cup green onions (whites and light green parts thinly sliced)
Instructions
- Boil Potatoes: Peel the potatoes and cut them into 1 to 1 1/2 inch pieces. Place the potatoes in a large pot with the bay leaf, crushed garlic, and 1 1/2 tablespoons of kosher salt. Cover with cold water. Bring to a boil over high heat, then reduce to maintain a rolling boil. Cook until the potatoes are very tender and fall apart when poked with a fork, about 15 minutes.
- Mash Potatoes: Drain the potatoes and garlic, then return them to the pot over low heat. Remove and discard the bay leaf. Add the remaining 1/2 tablespoon kosher salt and the melted butter. Use a potato masher to mash until no large chunks remain, creating a smooth texture.
- Mix in Sour Cream and Cheese: Stir in the sour cream, shredded cheddar cheese, and sliced green onions. Cover the pot and let it sit for 5 minutes to allow the cheese to fully melt and the flavors to meld. Serve immediately if enjoying as stovetop mashed potatoes.
- Bake (Optional): For baked cheesy mashed potatoes, preheat the oven to 375°F (190°C). Mix 1 cup of cheddar cheese into the mashed potatoes, saving 1/2 cup cheese for topping. Transfer the mixture into a greased casserole dish, sprinkle the remaining cheese on top, and bake for 20 to 30 minutes until the top is lightly golden brown. Serve immediately.
Notes
- Using Yukon Gold potatoes provides a creamier texture, but russet potatoes work well too.
- Be sure to boil potatoes with cold water and salt for even cooking and seasoning.
- The addition of garlic and bay leaf infuses subtle aromatics into the potatoes.
- For extra richness, you can add a splash of milk or cream while mashing, if desired.
- Leftover baked cheesy mashed potatoes can be refrigerated and reheated in the oven or microwave.
