Cheesy Mashed Potatoes

These cheesy mashed potatoes start with Yukon Golds whipped with sour cream and butter, then get a cheddar top baked until melted. Hand-shredded cheddar melts better than store-bought, but either works.

Cheesy Mashed Potatoes

These cheesy mashed potatoes start with Yukon Golds whipped with sour cream and butter, then get a cheddar top baked until melted. Hand-shredded cheddar melts better than store-bought, but either works.

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Total Time 35 minutes mins

Servings: 4 to 6 people

Ingredients Method

Ingredients

  

• 4 Yukon Gold potatoes
• 1/2 cup sour cream
• 1/2 cup salted butter
• Garlic salt to taste
• Pepper to taste
• 1 1/2 cups shredded cheddar divided

Method

 

1. Peel the potatoes and cut into 1-inch somewhat uniform pieces.
2. Boil until tender, about 12 to 15 minutes, then drain.
3. Add to a stand mixer with the whisk attachment (or use a hand mixer) with the sour cream and butter; mix until creamy. Since potato size varies, add more sour cream or butter until it reaches the consistency you like. I don't like adding milk because it has no flavor, but feel free to use it to loosen if you want. Season with garlic salt and pepper to taste.
4. Fold in 1 cup of the shredded cheddar.
5. Transfer to a casserole dish, top with the remaining 1/2 cup cheddar, and bake at 350 degrees for about 10 minutes, until the cheese is melted.

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