Ingredients
Scale
- 4 pounds russet potatoes, peeled and cubed
- ½ cup unsalted butter, melted
- ¾ cup sour cream
- ½ cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup shredded cheddar cheese (optional)
- Fresh herbs for garnish (parsley or chives)
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish.
- Boil potatoes in salted water until tender, about 15 minutes. Drain well.
- In a large bowl, mash potatoes with butter until smooth.
- Mix in sour cream, milk, salt, and pepper until creamy.
- Transfer to the prepared baking dish, sprinkle with cheese if using.
- Bake uncovered for 20-25 minutes until golden and bubbly.
- Garnish with fresh herbs before serving.
Notes
- For extra creaminess, add more sour cream or butter.
- Use cheese of your choice for a different flavor twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake and mash
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg