Creamy potatoes enriched with sour cream and cheddar are finished with a crisp buttery topping. Assemble it a day ahead to free valuable stove space on Thanksgiving.
Recipe Summary
- Prep: 25 min
- Cook: 45 min
- Total Time: 1 hr 10 min
- Servings: 10
- Estimated Cost per Serving: $1.35
Ingredients
- 4 lb (1.8 kg) Yukon Gold potatoes, peeled and chunked
- 6 tbsp (85 g) unsalted butter, divided
- 1 cup (240 g) sour cream
- 3/4 cup (180 ml) warm whole milk
- 1 1/2 cups (170 g) shredded cheddar, divided
- 1/3 cup chopped chives
- 1 1/2 tsp kosher salt and 1/2 tsp pepper
- 3/4 cup (45 g) panko breadcrumbs
Instructions
- Heat oven to 375°F (190°C). Butter a 9-by-13-inch dish.
- Cover potatoes with cold salted water, boil and cook 15–18 minutes until very tender; drain and steam-dry 3 minutes.
- Mash with 4 tablespoons butter, sour cream, milk, 1 cup cheddar, chives, salt and pepper.
- Spread in the dish. Combine panko, remaining melted butter and remaining cheddar; scatter on top.
- Bake uncovered 25–30 minutes until hot and golden. If refrigerated, allow 40–45 minutes.
- Rest 10 minutes before serving.
Cook’s Tips
Avoid overmixing, which makes potatoes gluey. Assemble through the topping, cover and refrigerate up to 24 hours.
Estimated Nutrition per Serving
389 calories; 11 g protein; 46 g carbohydrate; 19 g fat; 12 g saturated fat; 510 mg sodium.
Nutrition and cost are estimates and may vary.
