Description

These Melt in Your Mouth Potatoes are creamy, buttery, and perfectly seasoned mashed potatoes baked to golden perfection. The combination of sour cream, melted butter, and a hint of garlic and onion powder creates an irresistible side dish that pairs wonderfully with any meal. Optional cheddar cheese adds a deliciously melty topping, while fresh parsley provides a bright finish.

Ingredients

Scale

Potatoes

4 large russet potatoes, peeled and cut into 1-inch cubes

Mix-Ins

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

Toppings

1/2 cup shredded cheddar cheese (optional)
Chopped fresh parsley, for garnish (optional)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with non-stick spray or butter to prevent sticking.
Boil Potatoes: Place the peeled and cubed potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes. Drain the potatoes thoroughly.
Mash Potatoes: Using a potato masher, mash the drained potatoes until smooth and creamy, ensuring no large lumps remain.
Combine Ingredients: Stir in the melted butter, sour cream, whole milk, garlic powder, onion powder, salt, and black pepper. Mix well until the potatoes are evenly seasoned and smooth.
Prepare for Baking: Transfer the mashed potatoes to the prepared baking dish and smooth the top with a spatula for an even layer.
Add Cheese (Optional): Sprinkle shredded cheddar cheese evenly over the top if you desire a cheesy crust.
Bake: Bake in the preheated oven for 20-25 minutes until the top is slightly golden and the cheese is melted and bubbly.
Garnish and Serve: Remove from the oven, sprinkle with chopped fresh parsley if desired, and serve immediately for best taste.

Notes

Use russet potatoes for the fluffiest texture; Yukon Gold can be substituted for a creamier consistency.
Adjust salt according to taste preference, especially if using salted butter.
For dairy-free options, substitute butter and sour cream with plant-based alternatives.
Cheddar cheese topping is optional but adds a nice melty finish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.