A few changes can push this dish further. Roast a head of garlic and mix the softened cloves into the mash for a deeper, sweeter flavor. Swap half the cheddar for gruyere or parmesan if you want a sharper, nuttier topping. For a smoky twist, mix in some crumbled cooked bacon along with the chives. If you like a bit of crunch, sprinkle breadcrumbs mixed with melted butter over the cheese before baking.
Ingredients
Method
- Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil, then simmer for 15 to 18 minutes, until fork-tender.
- Drain well and return to the pot. Let sit over low heat for a minute, shaking gently, to cook off extra moisture.
- Add the butter, sour cream, and cream cheese to the hot potatoes. Mash until smooth.
- Pour in the milk a little at a time, stirring until soft and spreadable. Add salt and pepper, then taste and adjust.
- Stir in the chopped chives, saving a small handful for garnish.
- Grease a 9×13 baking dish with butter. Spread the mashed potatoes evenly and smooth the top.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake at 375°F for 25 to 30 minutes, until bubbly and golden. Broil for the last 2 minutes for extra color, if desired.
- Let the casserole sit for about 5 minutes after baking.
- Top with the remaining chives and serve warm.