Ingredients
- 4 lb russet potatoes - about 7–8 medium to large, before peeling
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ¾ cup whole milk
- ½ cup unsalted butter
- ½ cup sour cream - full fat
- 4 oz mozzarella - shredded
- 4 oz cheddar - shredded
- 1 cup Italian panko breadcrumbs
- 2 green onions - thinly sliced
Instructions
- Preheat oven to 400°F. Grease a 9×13-inch baking dish with butter.
- Peel potatoes, cut into 1-inch cubes, and boil with 1 tsp salt for 15 minutes or until fork-tender.
- Drain well. Mash until smooth.
- Stir in milk, butter, sour cream, garlic powder, onion powder, and black pepper until creamy.
- Spread into baking dish. Top with mozzarella, cheddar, and breadcrumbs.
- Bake 30 minutes, until golden and melted. Top with green onions and serve.
Recipe Notes:
- Use starchy potatoes (russets) for fluffy, creamy mash.
- Start in cold water so potatoes cook evenly.
- Mash by hand or with a ricer—don’t overmix or they can turn gluey.
- Broil 1–2 minutes at the end for extra crisp topping.
Nutrition Info
Calories: 405kcal | Carbohydrates: 44g | Protein: 12g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 60mg | Sodium: 492mg | Potassium: 936mg | Fiber: 3g | Sugar: 3g | Vitamin A: 668IU | Vitamin C: 12mg | Calcium: 235mg | Iron: 2mg
The nutritional information provided is an estimate and is per serving.
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