Ingredients
Scale
- 4 pounds russet potatoes, peeled and cubed
- 1/2 cup milk
- 1/2 cup sour cream
- 1/4 cup unsalted butter, melted
- 1 cup shredded cheddar cheese
- Salt and freshly ground black pepper
- Fresh chives or parsley for garnish
Instructions
- Boil the potatoes in salted water until tender, about 15 minutes. Drain well.
- Mash the potatoes until smooth, then stir in milk, sour cream, butter, salt, and pepper until creamy and combined.
- Transfer to a greased baking dish, sprinkle with shredded cheese.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until bubbly and golden on top.
- Garnish with chopped chives or parsley before serving.
Notes
- For extra flavor, mix in roasted garlic or bacon bits before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
