Description
A creamy baked potato casserole made with cheddar, sour cream, herbs, and fluffy Russet potatoes.
Ingredients
3 pounds Russet potatoes, peeled and cut into 1½-inch pieces
¾ cup milk
4 tablespoons unsalted butter, melted
1 cup sour cream
Salt and black pepper, to taste
1⅔ cups shredded cheddar cheese, divided
¼ cup finely chopped chives
2 tablespoons finely chopped parsley
Cooking spray
Instructions
1. Bring a large pot of salted water to a boil. Add the potatoes and cook for 15–20 minutes, or until they are tender when pierced with a fork.
2. Drain the potatoes and return them to the pot.
3. Add the milk, melted butter, sour cream, salt, and pepper. Mash until smooth and creamy. Stir in 1 cup of cheddar cheese.
4. Preheat the oven to 350°F. Lightly coat a 9-inch square pan or 2-quart casserole dish with cooking spray.
5. Spread the mashed potatoes into the dish and sprinkle the remaining ⅔ cup cheddar cheese over the top.
6. Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for another 20 minutes, or until the cheese is melted and the casserole is heated through.
7. Finish by sprinkling chives and parsley on top. Serve warm.
Notes
For a richer version, add cream cheese to the mash before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Comfort Food
- Method: Baked
- Cuisine: American