steamed potatoes that have been roasted twice.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 40 mins |
| Total Time: | 2 hrs |
| Servings: | 8 |
| Yield: | 4 cups |
Ingredients
- 4 large baking potatoes
- 1 cup shredded Cheddar cheese
- ½ cup sour cream
- ½ cup butter, divided
- ¼ cup milk
- ¼ cup cream cheese, softened
- ¼ cup chopped fresh chives, or to taste
- ½ teaspoon salt
- ½ teaspoon garlic salt
- ½ teaspoon ground black pepper
Instructions
- Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
- Reduce oven temperature to 350 degrees F (175 degrees C). Butter a casserole dish.
- Scoop potato flesh into a bowl; discard skins. Add Cheddar cheese, sour cream, 1/4 cup butter, milk, cream cheese, chives, salt, garlic salt, and pepper. Mash mixture until combined and potatoes are still slightly lumpy. Spread into the prepared casserole dish. Create ridges on the surface with a fork, forming slight peaks.
- Bake in the preheated oven until peaks are slightly crisped, about 30 minutes. Pour remaining 1/4 cup butter on top. Continue baking until golden brown, about 15 minutes.
Nutrition Facts
| Calories | 428 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 4 g |
| Protein | 13 g |
| Saturated Fat | 17 g |
| Sodium | 573 mg |
| Sugars | 2 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I had to cut the recipe in half and I used garlic powder and salted and peppered to taste. Yum!! I will make this again. My husband is not a mashed potato eater, but he loved this!
This is our new family favorite! I made it as directed, with the exception of doubling the cheese (personal preference) and it was a huge hit at our group dinner last night. In the future, I would likely add chives as a garnish to dress it up a bit, as in the photo, but otherwise, I would not change a thing. This is very flavorful and hearty, just like my grandma would have made. Also, I made it the day before and kept in the refrigerator overnight, and it worked great too. Thank you, maddysimon!
I served this at a dinner party. It’s a wonderful addition to the meal
Made it like the recipe said except I did take one short cut. I cooked my potatoes in the microwave instead of in the oven. 8 minutes was a lot better than 50 minutes. everyone liked it and I will definitely make it again.
I really enjoyed this recipe! Only change I made was that I left my potatoes in bite sized chunks, and that I made it with a homemade cheese sauce because I’ve tried this recipe before and felt it needed a small and minor tweak!
My family loved, so I will definitely make it again. A perfect potato casserole to share at gatherings.
I originally didn’t change anything but as the potatoes were baking there was a big layer of grease on the top. I ended up having to add instant potatoes to it to soak it up. Next time I would cut back on the cheese or butter and bake more potatoes.
Made this for Christmas dinner. Added crumbled bacon. Will make this again. Left out garlic…don’t like garlic. I also did the potatoes in the microwave….much faster.
I cheated and used instant potatoes (time thing). Everything else the same. Easy and delicious. Family loved it. I will try it again with real potatoes. I know it will be fantastic! Thanks for sharing
I took the easy and fast way to bake my potatoes, I nuked them. I used garlic powder instead of garlic salt and added salt and pepper to taste. I didn’t measure the cheese so I’m sure I added more than called for, but we’re cheese fanatics. Casserole was very tasty and next time I will leave the potatoes chunkier because of personal preference.