Sour Cream & Cheddar Baked Mashed Potatoes

Sour Cream & Cheddar Baked Mashed Potatoes

Potatoes really are the perfect side dish and I love them with just about anything!  Homemade mashed potatoes are a must have at least a few times a month at our house and we never get sick of them.  This summer I thought we would be adventurous and try our hands at growing a few different varieties of potatoes in our garden.  I have never grown potatoes before, but I have found some really fun and neat ideas that I’ve pinned to my Gardening Board on Pinterest that I think my family might really enjoy trying out.  Do you grow your own potatoes?

These Sour Cream & Cheddar Baked Mashed Potatoes really are one of my favorites.  For me, these warm and cheesy potatoes are so comforting!  Thick sour cream and freshly grated Sharp Cheddar Cheese are swirled into buttery whipped russet potatoes which are then sprinkled with even more Sharp Cheddar Cheese.  The mashed potatoes are then baked until the cheese is melted, bubbly and light golden brown in color for a side dish that will taste delicious with your Easter Ham.

These potatoes go well with just about anything and are great for potlucks or as a dish to pass for a party or get together.  If your family loves cheesy, creamy side dishes, then these potatoes are sure to become a favorite!

Serving Sour Cream & Cheddar Baked Mashed Potatoes

Sour Cream & Cheddar Baked Mashed Potatoes


  • 5 lbs. Russet Potatoes, peeled, rinsed and quartered
  • 4 Tbsp. unsalted butter
  • 1 (16. oz.) container sour cream
  • 1 1/4 cups 2 % milk
  • 1 tsp. salt
  • 2 1/2 cup freshly grated Sharp Cheddar Cheese, divided


  1. In a large stock pot, cover the potatoes with cold water, bring to a boil and cook until you can easily pierce with a fork (about 35 minutes or so).
  2. Pre heat your oven to 350 degrees.
  3. Drain potatoes and return to the pot.
  4. Use a potato masher and give the potatoes a quick mash.
  5. Add the butter, half of the sour cream and half of the milk and start whipping them with a hand held mixer.
  6. Add the remaining sour cream and milk, whip together until well blended.
  7. Add the salt and 1 cup of the cheese.
  8. Whip together until blended.
  9. Spray a 9 x 13 baking dish with cooking spray and spoon the potatoes into the dish evenly.
  10. Sprinkle the potatoes with the remaining 1 1/2 cups of Sharp Cheddar cheese and cover with foil being careful not to touch the cheese.
  11. Bake for 20-25 minutes or until the cheese is melted and bubbly.
  12. Remove from the oven and keep covered until you are ready to serve.
  13. Serves 8-10.

Supplies Needed: Vegetable Brush, Potato Masher Glass Casserole Dish

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  1. says

    I made these tonight for our “This vs. That” night. I made these against a red skinned mash potato recipe and THIS WON! Great texture and flavor. I have added it to my “Dinner rotation” Pinterest board. I make a side dish and a main dish once a week from that board. This is a side dish I will be making at least once a month, a staple in our home! Thanks for the great dish, Shannon!

    • Shannon says

      Thanks so much Kat! I’m so glad to hear that everyone liked these so much! We do too:) What a fun idea- a This vs. That night! I’ve never heard of that before, but I might just have to start my own night like that for a little friends/or family get together! So fun!

  2. taylor mcfarland says

    This recipe looks great! My husband is picky and hates sour cream. Can you taste is or does it just add creaminess? Wondering if I could do it and he won’t notice :)

    • Shannon says

      Hi Taylor! The sour cream does really add to the creaminess, and I do think you can taste it…BUT, it’s so cheesy, I think the cheddar is a stronger flavor. Maybe if you husband doesn’t know it’s in there he won’t notice… :)

  3. Sarah says

    Could you make this without the sour cream? Could you add extra milk or butter or something? I just REALLY don’t like sour cream, but the cheese looks excellent.

    • Shannon says

      Hi Sarah! I never tried it without the sour cream, it really adds a nice creaminess to the potatoes. Maybe softened cream cheese would be a good alternative.

    • Shannon says

      Hi Lucrezia! I haven’t ever halved this because we have a big family, but I do not see why you couldn’t! The recipe is very easy always turns out great! I hope you enjoy it! :)

    • Shannon says

      Hi Olivia! I think that would be just fine :) You may just have to extend the cooking time a bit because they will be cold from the refrigerator when you put them in the oven. Just don’t cover the potatoes with foil when you put them in the refrigerator over night, maybe use plastic wrap, then foil when you are ready to cook. Foil over things in the refrigerator sometimes can touch the food when there is condensation and no one wants to eat foil! 😉 I hope you like these!

  4. Lisa Misterek says

    This is very similar to a favorite family recipe of ours, too – ours has green onions. Either way, it’s sure to be a big hit!

  5. courtney says

    anyone know if there is a way to do it with potato flakes? I have a big thing of instant potatoes I need to use and don’t have regular potatoes left. I also don’t have a masher.


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