Ingredients
Scale
- 5 pounds Yukon Gold potatoes, peeled and chopped
- 1 cup unsalted butter, softened
- 1.5 cups heavy cream
- 1 cup sour cream
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 2 cups shredded cheddar cheese
- 1/2 cup chopped fresh chives
- 1/4 cup beef broth (if needed for reheating)
Instructions
- Place the peeled and chopped potatoes into a large pot of salted water. Bring the water to a boil over high heat.
- Reduce the heat to medium and simmer the potatoes for about 15 to 20 minutes. They should be fork-tender.
- Drain the potatoes well and return them to the pot. Let them sit for a minute so the steam evaporates.
- Mash the potatoes using a potato masher or a ricer until they are smooth and free of large lumps.
- In a small saucepan, warm the heavy cream and butter over low heat until the butter melts.
- Slowly pour the warm cream mixture into the potatoes. Stir gently with a large spoon.
- Add the sour cream, salt, black pepper, and garlic powder. Mix until everything is well combined and creamy.
- Fold in half of the shredded cheddar cheese and half of the chopped chives.
- Spread the potato mixture evenly into a greased 9×13 inch baking dish.
- Top with the remaining cheese. Cover the dish tightly with plastic wrap or aluminum foil.
- Store the dish in the refrigerator for up to 48 hours.
- When ready to serve, preheat your oven to 350 degrees Fahrenheit. Remove the plastic wrap.
- If the potatoes look dry, stir in a little beef broth. Cover with foil and bake for 30 minutes.
- Remove the foil and bake for another 10 to 15 minutes until the cheese is bubbly and slightly brown. Garnish with the rest of the chives.
- Cook Time: Not specified