by TasteFood
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TasteFood's Notes:
Expand3 pounds Yukon gold potatoes Ask a question about this ingredient
6 ounces cream cheese, room temperature Ask a question about this ingredient
1 cup sour cream Ask a question about this ingredient
6 tablespoons unsalted butter, melted Ask a question about this ingredient
1 small yellow onion, grated, with juices Ask a question about this ingredient
2 garlic cloves, minced Ask a question about this ingredient
1 1/2 cup grated sharp Cheddar cheese Ask a question about this ingredient
2 teaspoons salt Ask a question about this ingredient
1 teaspoon freshly ground black pepper Ask a question about this ingredient
Preheat oven to 350 F. Butter a 3 quart baking or gratin pan.
Ask a question about this stepQuarter potatoes. Place in large pot and cover with cold water. Bring to boil over medium-high heat. Reduce heat and simmer until tender; drain. Return potatoes to pot.
Ask a question about this stepSmash potatoes with a potato masher. Add cream cheese and continue to smash potatoes until cream cheese is incorporated. Add sour cream and butter and mix to combine well with a wooden spoon. Add onion and garlic. Stir in 1 cup Cheddar cheese. Add salt and pepper, to taste.
Ask a question about this stepTransfer potatoes to baking dish. Sprinkle remaining cheese over top. Bake until heated through and top is golden, about 30 minutes.
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