Sullivan Potatoes for a Crowd
Perfect for potlucks, holiday gatherings, or any occasion that calls for hearty comfort food, Sullivan Potatoes for a Crowd is a creamy, cheesy casserole designed to please every palate. This make-ahead-friendly recipe combines buttery mashed russet potatoes with tangy sour cream, rich cream cheese, and a generous helping of shredded cheddar for layers of indulgent flavor. Enhanced with garlic and onion powder for a subtle savory kick, the dish is baked to golden, bubbling perfection and finished with optional fresh chives for a pop of color. Ideal for feeding a large group, this crowd-pleasing side dish is as easy to prepare as it is satisfying. Whether you're hosting Thanksgiving dinner or a casual family get-together, Sullivan Potatoes are your go-to solution for serving comfort in every bite!
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Recipe Information
Ingredients
- 5 pounds Russet potatoes
- 1 cup Butter
- 2 cups Sour cream
- 2 cups Shredded cheddar cheese
- 8 ounces Cream cheese, softened
- 0.5 cup Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.25 cup Chives, chopped (optional, for garnish)
Instructions
Peel the russet potatoes and cut them into 1-inch cubes.
Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water.
Bring the pot to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Drain the cooked potatoes and return them to the pot.
Add the butter, sour cream, cream cheese, milk, garlic powder, onion powder, salt, and black pepper to the potatoes.
Using a potato masher or electric hand mixer, mash the potatoes until smooth and creamy. Taste and adjust the seasoning if needed.
Fold in 1 1/2 cups of shredded cheddar cheese, then transfer the potato mixture to the prepared baking dish, spreading it out evenly.
Sprinkle the remaining 1/2 cup of cheddar cheese evenly on top of the potatoes.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly with golden spots.
Remove the dish from the oven and let it rest for 5 minutes before serving.
Garnish with chopped chives, if desired, and serve warm.
Nutrition Facts
Calories |
4864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.8 g | 357% | |
| Saturated Fat | 164.9 g | 825% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 6567 mg | 286% | |
| Total Carbohydrate | 538.2 g | 196% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 64.2 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1171 mg | 90% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 12997 mg | 277% | |
*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.
