Sour Cream and Cheddar Potatoes
Indulge in the ultimate comfort food with this Sour Cream and Cheddar Potatoes recipe, a creamy, cheesy side dish that’s perfect for family dinners, holiday gatherings, or potlucks. Made with tender russet potatoes mashed to perfection, this dish is elevated by the addition of tangy sour cream, rich melted butter, and a generous helping of sharp cheddar cheese. Flavored with garlic and onion powders and finished with a golden, bubbly cheddar topping, it’s an irresistible blend of creamy and savory. Ready in just over an hour and easy to make ahead, this baked potato casserole is a crowd-pleasing classic. Garnish with fresh chives for a pop of color and flavor, and serve warm for the perfect accompaniment to any meal.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Butter
- 1.5 cups Sour cream
- 2 cups Cheddar cheese, shredded
- 0.25 cups Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh chives, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Peel and wash the potatoes. Cut them into 1-inch cubes and place them in a large pot of cold, salted water.
Bring the pot of water to a boil over medium-high heat. Once boiling, reduce the heat to medium and cook the potatoes for about 15 minutes or until fork-tender.
While the potatoes are cooking, melt the butter in a small saucepan or in the microwave.
Drain the cooked potatoes and return them to the pot. Mash the potatoes using a masher or a hand mixer until smooth.
Add the melted butter, sour cream, milk, garlic powder, onion powder, salt, and black pepper to the mashed potatoes. Mix well until creamy.
Fold in 1.5 cups of the shredded cheddar cheese, reserving the remaining 0.5 cup for topping.
Transfer the mashed potato mixture to the prepared baking dish. Spread it out evenly with a spatula.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese evenly over the top.
Bake the dish in the preheated oven for 20-25 minutes, or until the cheese on top is melted and bubbly.
Remove the dish from the oven and let it rest for 5 minutes. Garnish with freshly chopped chives if desired.
Serve warm and enjoy your creamy, cheesy sour cream and cheddar potatoes!
Nutrition Facts
Calories |
3046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.4 g | 242% | |
| Saturated Fat | 120.2 g | 601% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 3316 mg | 144% | |
| Total Carbohydrate | 266.7 g | 97% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 38.4 g | ||
| Protein | 100.9 g | 202% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2320 mg | 178% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 6221 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
