Ingredients
Scale
- 2 pounds of baby potatoes
- 1 cup of shredded cheddar cheese
- 1/2 cup of sour cream
- 1/4 cup of milk
- 1/4 cup of butter, melted
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Boil the potatoes in salted water until fork-tender, about 15 to 20 minutes. Drain and let cool slightly.
- Transfer the cooled potatoes to a mixing bowl and mash them until chunky.
- Add melted butter, sour cream, and milk to the mashed potatoes. Stir in cheddar cheese and season with salt and pepper.
- Transfer the mixture to a greased baking dish. Smash to create an even surface, top with extra cheese if desired, and bake at 400°F (200°C) for 20 to 25 minutes until golden brown.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze for up to 2 months and reheat thoroughly before serving.
- Experiment with different cheeses like mozzarella or gouda for unique flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 300 Kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg