Ingredients
- 4 large russet potatoes, peeled and diced
- 2 cups shredded cheddar cheese (or cheese of your choice)
- 1 cup sour cream
- 4 tbsp butter, melted
- 1/2 cup milk
- 2 cloves garlic, minced (optional)
- Salt and black pepper to taste
- 2 green onions, chopped (for garnish)
- 4 slices cooked bacon, crumbled (optional for extra flavor)
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the diced potatoes in salted water until tender (about 10–12 minutes). Drain and return to the pot.
- Add butter, milk, and sour cream to the potatoes. Mash until creamy (leave a few chunks if you like texture).
- Stir in 1½ cups of shredded cheese, garlic (if using), salt, and pepper. Mix until well combined.
- Transfer the potato mixture to a greased baking dish. Sprinkle the remaining ½ cup of cheese evenly over the top.
- Bake uncovered for 20–25 minutes, or until the top is golden and bubbly.
- Remove from the oven and let rest for 5 minutes. Top with green onions and bacon bits if using.
- Serve hot and enjoy!
Let me know if you want a spicy or vegetarian variation!