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Sour Cream Cheddar Baked Mashed Potatoes

Sour cream cheddar baked mashed potatoes combine smooth, buttery potatoes with tangy sour cream and sharp cheddar. Baked until the cheese is melted and bubbling at the edges, they make a comforting, cheesy side dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 5 tbsp unsalted butter softened, divided
  • 3 lb russet potatoes peeled and cut into 1 1/2-inch pieces
  • 3 qt water
  • 1 tbsp kosher salt divided
  • 0.5 cup whole milk warmed
  • 1 cup sour cream
  • 2 cup sharp cheddar cheese shredded, divided
  • 0.5 tsp black pepper

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Put the potatoes in a large pot, cover with the water, and add 2 teaspoons of the salt.
  4. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, until fork-tender.
  5. Drain the potatoes well and return them to the pot.
  6. Add the remaining 4 tablespoons butter and the warm milk, then mash until smooth.
  7. Stir in the sour cream, 1 1/2 cups of the cheddar, the remaining 1 teaspoon salt, and the black pepper.
  8. Spread the potatoes in the prepared dish and sprinkle with the remaining 1/2 cup cheddar.
  9. Bake for 20–25 minutes, until heated through and the cheese is melted and bubbling at the edges.
  10. Let the potatoes rest for 10 minutes before serving.

Notes

For extra-smooth potatoes, mash them while hot before stirring in the sour cream and cheese. Refrigerate leftovers in an airtight container for 3–4 days; freeze for up to 2 months. Plain Greek yogurt can replace the sour cream for a tangy swap.