Baked Sour Cream, Cheddar & Chive Mashed Potatoes

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: monterey jack

Monterey jack is often cheaper and melts well.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

milk

🥗Healthier: almond milk

💰Cheaper: water

Water can be used to adjust consistency without adding calories.

Peel the russet potatoes after scrubbing them clean.

Slice the potatoes lengthwise into even thickness.

Place the sliced potatoes into a 3-quart pot.

Add chicken broth to the pot until the potatoes are submerged.

Add garlic for flavor.

Bring the broth to a boil, then cover and reduce the heat to medium.

Cook the potatoes for about 20 to 30 minutes until soft enough to break apart with a fork.

Drain the excess chicken broth from the pot.

Return the potatoes to the pot on low heat to let excess moisture steam out.

Add lots of butter to the potatoes and let it melt.

Mash the potatoes once around the pot with a potato masher to keep them fluffy.

Add sour cream and half and half, stirring gently.

Sprinkle in cheddar cheese and stir gently.

Add chopped chives and stir gently.

Taste the mixture and adjust seasoning with pepper if needed.

Mash the potatoes one more time to ensure no large chunks remain.

Spray a casserole dish with non-stick cooking spray.

Spread half of the potato mixture into the casserole dish in an even layer.

Sprinkle cheddar cheese on top of the first layer of potatoes.

Pour the remaining potato mixture on top and spread it out evenly.

Sprinkle more cheddar cheese on top of the final layer.

Cover the dish loosely with foil to prevent the foil from touching the cheese.

Bake in the oven at 350°F for about 20 to 30 minutes.

Serve immediately after removing from the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens