Baked Sour Cream, Cheddar & Chive Mashed Potatoes

Ingredients

• 3 lb Russet Potatoes (peeled and sliced lengthwise)
• 4 cup Chicken Broth (low‑sodium)
• 2 clove Garlic (minced)
• 4 Tbsp Unsalted Butter (cut into cubes)
• 1 cup Sour Cream (full‑fat)
• 0.5 cup Half‑and‑Half (for creaminess)
• 1.5 cup Cheddar Cheese (shredded, sharp or mild)
• 2 Tbsp Fresh Chives (chopped)
• 0.5 tsp Black Pepper (freshly ground)
• 1 spray Non‑Stick Cooking Spray (for casserole dish)

Instructions

1. Prepare the potatoes

   Peel the russet potatoes, then slice them lengthwise into even pieces.

   Time: PT5M

2. Cook potatoes in broth

   Place the sliced potatoes in a large pot, add 4 cups chicken broth and the minced garlic. Bring to a boil, cover, reduce heat to medium and simmer until potatoes are fork‑tender, about 20‑30 minutes.

   Time: PT25M

3. Drain and steam off excess moisture

   Drain the potatoes in a colander, then return the pot to low heat and let any remaining moisture steam off for about 5 minutes.

   Time: PT5M

4. Add butter and mash once

   Add 4 Tbsp butter to the pot, let it melt, then use a potato masher to mash the potatoes one time only, moving in a single direction.

   Time: PT5M

5. Incorporate dairy and cheese

   Gently stir in 1 cup sour cream, ½ cup half‑and‑half, and 1.5 cups shredded cheddar until just combined. Add the chopped chives and mix lightly.

   Time: PT5M

6. Season and final quick mash

   Taste the mixture and season with ½ tsp black pepper (or more to preference). Give the potatoes a quick final mash to eliminate any large chunks.

   Time: PT2M

7. Prepare casserole dish

   Spray a 9×13‑inch casserole dish with non‑stick cooking spray.

   Time: PT1M

8. Assemble the casserole

   Spread half of the mashed potato mixture in an even layer in the dish. Sprinkle a handful of shredded cheddar over the layer. Add the remaining potato mixture, smooth the top, and finish with a final generous sprinkle of cheddar and optional extra chives.

   Time: PT5M

9. Cover loosely with foil

   Place a sheet of aluminum foil over the dish, loosely tented so it doesn’t touch the cheese.

   Time: PT1M

10. Bake

    Bake in a pre‑heated oven at 350°F for 20‑30 minutes, until the cheese on top is melted and lightly golden.

    Time: PT25M

    Temperature: 350°F

11. Serve

    Remove from oven, let stand 2 minutes, then serve hot.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g