Baked Sour Cream, Cheddar & Chive Mashed Potatoes
CREAMY, CHEESY, FLUFFY, BUTTERY AND DELICIOUS CAN ACCURATELY SUM UP THESE BAKED SOUR CREAM, CHEDDAR & CHIVE MASHED POTATOES! THEY ARE THE PERFECT SIDE DISH FOR HOLIDAYS OR FAMILY GATHERINGS.
Main, Main Course, Side Dish
butter, cheddar cheese, how to make, mashed potatoes, recipe, sour cream
Divas Can Cook
washed ( *update* I now use Golden potatoes! SO good)
large garlic clove
chopped into pieces
half n half
About 2 cups cheddar cheese
salt n pepper
Preheat oven to 350 F.
Butter a 9 x9 inch casserole dish. Set aside.
Peel potatoes and slice each one lengthwise into even slices.
Place potatoes in a 3 quart pot and cover with chicken broth.
Bring to a boil.
Cover and reduce heat to medium.
Simmer until potatoes are fork tender and some are falling apart, about 20-30 minutes.
Pour off all of the chicken broth and return potatoes back to the heat. (can remove garlic if desired or dice it up and combine with potatoes.)
Reduce the heat to low and allow the excess liquid to gently steam out of the potatoes for a few minutes.
When the steaming has slowed down, sprinkle in the butter. Do not stir, just let the butter melt where it falls.
Once the butter has melted, use a potato masher and gently mash the potatoes once going around the pot. (do one pass only so make it count!) *see note*
Very gently fold in the sour cream and half n half.
Stir about 3/4 cup shredded cheddar cheese and chives just until combined.
Taste and season with salt & pepper.
Gently mash the potatoes again until all the large lumps are gone and potatoes are smooth.
Pour half of the potatoes into the prepared pan and sprinkle with a layer of cheese (about 1/2 cup or more)
Top with remaining potatoes and finish with a final layer of cheddar cheese.
Cover loosely with foil paper and bake for 20-30 minutes or until cheese is melted.
Garnish with fresh chives (optional)
The less you handle these potatoes the fluffier they will be. So be gentle and make every mash count!