Cheesy Sour Cream Mashed Potatoes Recipe
Cheesy Sour Cream Mashed Potatoes
Submitted By: Kristine O.
Ingredients:
2 Lbs Yukon Gold Potatoes - peeled and cut into 1 inch 'cubes'
2 cloves Fresh Garlic - minced
6 Tbs (3oz) Unsalted Butter - 'cubed'
1 Cup (4oz) Sharp Cheddar Cheese - grated
1 Cup (4oz) Monterey Jack Cheese - grated
1 Cup Sour Cream
½ Cup Half and Half - can substitute whole milk if desired
Fresh Ground Black Pepper to taste
Kosher Salt to taste
-OPTIONAL GARNISH-
A large Knob of Butter
¼ Cup Chives - small chopped
¼ Cup Crispy Bacon Bits
Preparation:
- Place peeled and 'cubed' potatoes in a medium/large pot or pan - Cover the potatoes at least 2 inches deep with cold water and liberally salt (should be like mild sea water)
- Place over high heat and bring to a boil - Once a boil has been reached, reduce heat to medium-low and allow to simmer until a knife easily pierces the potatoes with no resistance (apx 20 minutes)
- Drain potatoes in a colander and return to the pot/pan - Add the minced garlic
- Using a masher or hand blender, mash/beat the potatoes (adding butter a little bit at a time as you go) until smooth and 'fluffy'
- Using a rubber/silicone spatula, gently fold in the sour cream and grated cheeses until thoroughly combined - Fold in the half and half/milk in a little at a time until potatoes reach your desired consistency (add more half and half if required)
- Season to taste with salt and pepper
- OPTIONAL: Preheat oven to 350ºF - Transfer mashed potatoes to a greased casserole or baking dish and drizzle with a little extra butter - Bake (uncovered) until top is lightly browned (apx 20 minutes)
- Garnish as desired - Serve hot
