Sour Cream and Onion Mashed Potatoes or Stuffed
Transform your comfort food game with this indulgent recipe for Sour Cream and Onion Mashed Potatoes or the irresistible stuffed variation! These creamy, flavor-packed potatoes are brought to life with tangy sour cream, savory garlic powder, and the fresh crunch of green onions, making them the ultimate side dish for any occasion. Whether you serve them simply as velvety mashed potatoes or take it up a notch by stuffing them into baked potato shells and topping with gooey cheddar cheese, this recipe is guaranteed to impress. Perfect for holiday dinners, cozy weeknight meals, or as a show-stealing party dish, these potatoes are ready in under an hour and deliver maximum flavor with minimal effort. Try this crowd-pleasing classic today and make comfort food memories worth savoring!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Butter
- 1 cup Sour cream
- 0.25 cup Whole milk
- 4 stalks Green onions (scallions), finely chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cheddar cheese (optional, for stuffing variation)
- 4 medium Baking potatoes (optional, for stuffing variation)
Instructions
Peel the Russet potatoes and cut them into evenly sized chunks for even cooking.
Place the potato chunks in a large pot of cold, salted water and bring to a boil. Cook for about 15-20 minutes or until the potatoes are fork-tender.
While the potatoes are cooking, finely chop the green onions and set them aside.
Drain the cooked potatoes and return them to the pot. Allow them to sit for 1-2 minutes to let the excess moisture evaporate.
Mash the potatoes using a potato masher or ricer until smooth.
Stir in the butter, sour cream, and milk until the potatoes are creamy and fully combined.
Mix in the chopped green onions, garlic powder, salt, and black pepper. Taste and adjust seasoning if needed.
For the classic mashed potatoes option, transfer to a serving bowl and garnish with extra chopped green onions. Serve warm.
For the stuffed variation, preheat the oven to 375°F (190°C).
Cut the tops off the baking potatoes and scoop out the flesh, leaving enough of a shell for the potato to hold its shape.
Mix the scooped-out potato flesh with the prepared sour cream and onion mashed potatoes.
Optional: Stir in shredded cheddar cheese for added richness.
Stuff the mixture back into the potato shells and place them on a baking sheet.
Bake for 15-20 minutes or until heated through and the tops are slightly golden.
Serve the stuffed potatoes warm, garnished with additional green onions or a sprinkle of cheese if desired.
Nutrition Facts
Calories |
982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1028 mg | 45% | |
| Total Carbohydrate | 121.2 g | 44% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 10.4 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 597 mg | 46% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2917 mg | 62% | |
*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.
