Description
A rich and creamy potato casserole loaded with butter, sour cream, and cheddar cheese, baked until golden and bubbly.
Ingredients
- 4 pounds russet potatoes, peeled and cubed
- 4 cloves garlic, mashed
- 5 tablespoons butter
- 1 cup sour cream
- 1/2–1 cup heavy cream or milk
- 2 cups shredded cheddar cheese (divided)
- 1 tablespoon salt (adjust to taste)
- 1 teaspoon black pepper
- 1/4 cup green onions, finely chopped
Instructions
- Preheat oven to 375°F (190°C).
- Boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain well.
- Mash potatoes with butter and garlic until smooth.
- Stir in sour cream and cream or milk until creamy consistency forms.
- Mix in most of the cheddar cheese, salt, pepper, and green onions.
- Transfer to a greased baking dish and spread evenly.
- Top with remaining cheese.
- Bake for 25–30 minutes until golden and bubbly.
- Let rest slightly before serving.
Notes
- Add cooked bacon bits for extra flavor.
- Use Yukon Gold potatoes for a creamier texture.
- Adjust cream amount for desired consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes