Author Notes
These potatoes are not for the faint of heart, or, for that matter, anyone on a diet. Smashed Yukon gold potatoes are bound together with cream cheese, sour cream and butter with rich, luxuriant results, while grated onion, garlic and Cheddar cheese add extra oomph in flavor. I prefer to leave the skin on the potatoes for its toothsome appeal that compliments the smashed texture of the potatoes. —TasteFood
Ingredients
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3 pounds
Yukon gold potatoes
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6 ounces
cream cheese, room temperature
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1 cup
sour cream
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6 tablespoons
unsalted butter, melted
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1
small yellow onion, grated, with juices
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2
garlic cloves, minced
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1 1/2 cups
grated sharp Cheddar cheese
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2 teaspoons
salt
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1 teaspoon
freshly ground black pepper
Directions
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Preheat oven to 350 F. Butter a 3 quart baking or gratin pan.
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Quarter 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.
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Smash 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.
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Transfer potatoes to baking dish. Sprinkle remaining cheese over top. Bake until heated through and top is golden, about 30 minutes.
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