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
Yukon gold potatoes
cream cheese, room temperature
unsalted butter, melted
small yellow onion, grated, with juices
garlic cloves, minced
1 1/2 cups
grated sharp Cheddar cheese
freshly ground black pepper
In This Recipe
Preheat oven to 350 F. Butter a 3 quart baking or gratin pan.
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.
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.
Transfer potatoes to baking dish. Sprinkle remaining cheese over top. Bake until heated through and top is golden, about 30 minutes.