Description
This Melt in Your Mouth Potatoes recipe delivers creamy, buttery mashed potatoes baked to golden perfection with optional cheddar cheese topping. Perfectly seasoned with garlic and onion powder, these potatoes are a comforting side dish that melts effortlessly in your mouth and pairs wonderfully with a variety of meals.
Ingredients
Scale
Main Ingredients
- 4 large russet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup unsalted butter, melted
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (optional)
- Chopped fresh parsley, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or butter to prevent sticking during baking.
- Boil Potatoes: Place the peeled and cubed potatoes into a large pot. Cover with water and bring to a boil over high heat. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain the water thoroughly once done.
- Mash Potatoes: Transfer the drained potatoes to a large bowl and mash them with a potato masher until they reach a smooth and creamy consistency without lumps.
- Mix Seasonings: Add the melted butter, sour cream, whole milk, garlic powder, onion powder, salt, and black pepper to the mashed potatoes. Stir thoroughly to combine all ingredients evenly and achieve a smooth mixture.
- Prepare for Baking: Transfer the well-mixed mashed potatoes into the prepared baking dish. Use a spatula to smooth out the surface for even baking.
- Add Cheese (Optional): If desired, sprinkle shredded cheddar cheese evenly over the top of the mashed potatoes for a rich, cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes. Bake until the top becomes slightly golden and the cheese melts and bubbles, signaling it’s ready.
- Garnish and Serve: Remove the potatoes from the oven and garnish with chopped fresh parsley if you like. Serve immediately for the best melt-in-your-mouth experience.
Notes
- For creamier potatoes, use full-fat sour cream and whole milk as specified.
- You can substitute russet potatoes with Yukon Gold for a slightly buttery flavor.
- Adjust seasoning to taste, especially salt and pepper.
- Cheddar cheese is optional but adds a delicious savory crust.
- Make sure to drain potatoes well after boiling to avoid watery mashed potatoes.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
