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This crowd-friendly side dish combines two of my favorite things — mashed potatoes and sour cream and onion flavor. The end result, Sour Cream and Onion Potato Bake, will take your next holiday or dinner party menu to the next level.
Growing up in the South, everything (and I mean EVERYTHING!) was served in a casserole dish, especially when the weather cooled off during the fall and winter. I couldn’t resist doing the same to mashed potatoes. They’re a classic for a reason and one of my favorite side dishes, but I wanted to think outside of the box for this recipe. I decided to amp them up with sour cream, caramelized onions, garlic, and lots of cheddar cheese for a fun and flavorful riff. That said, they’re still versatile enough to serve with any main course and sides that you like for a memorable holiday meal. They won’t overpower your other dishes, but they will pleasantly surprise everyone with their sharp, tangy flavor.
ingredients:
- Russet Potatoes
- Kosher Salt
- Salted Butter
- Yellow Onions
- Garlic Cloves
- Light Sour Cream
- Fresh Chives
- Low-Sodium Chicken Broth
- White Wine Vinegar
- Freshly Ground Black Pepper
- Mild Cheddar Cheese
step-by-step:
step one: preheat the oven
Preheat the oven to 375℉.
step two: cook the potatoes
Place the potatoes in a large pot and fill with water to cover the potatoes by 2 inches. Bring to a boil. Once boiling, add 1 tablespoon salt and continue to boil until potatoes are fork-tender, about 10 minutes.
step three: sauté the onions and garlic
Meanwhile, heat a large skillet over medium heat with 2 tablespoons butter. Add the onions and garlic and cook, stirring, until the onions are tender, 4 to 6 minutes. Set aside.
step four: strain the potatoes
When potatoes are tender, strain and let the steam escape from the colander, about 5 minutes.
step five: make them creamy
In a large mixing bowl, add the sour cream, chives, chicken broth, vinegar, black pepper, and remaining 2 tablespoons butter. Add the potatoes and mash to your desired consistency.
step six: add the onion and garlic mixture
Add the onions, garlic, black pepper, and remaining 2 teaspoons salt. Stir to combine.
step seven: bake the potatoes
Transfer the potatoes to an oven-safe dish, spread into an even layer, and sprinkle with cheddar cheese. Bake, uncovered, until the cheese is lightly browned, 10 to 15 minutes.
step eight: garnish and serve
Top with remaining chives, serve, and enjoy!
recipe faqs:
Yes, definitely! Follow steps 1 through 6, then cover and store the potatoes in the fridge until you’re ready to bake. You might just need to bake them a little longer so that they’re warmed all the way through.
Yes! Feel free to use dairy-free sour cream, shredded cheese, and plant-based butter.
This Sour Cream and Onion Potato Bake will complete your holiday feast! Leave a comment below once you’ve tried it and let me know what you think!
looking for more potato side dishes? try these!
Sour Cream and Onion Potato Bake
Ingredients
- 3 pounds russet potatoes, peeled and quarted
- 1 tablespoons plus 2 teaspoons kosher salt, divided
- 4 tablespoons salted butter, divided
- 2 cups thinly sliced yellow onions (from about 1 medium onion)
- 3 garlic cloves, minced
- 1 cup light sour cream
- 1/2 cup freshly chopped chives, divided
- 1/4 cup low-sodium chicken broth
- 2 teaspoons white vinegar
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup shredded mild cheddar cheese
Instructions
- Preheat the oven to 375℉.
- Place the potatoes in a large pot and fill with water to cover the potatoes by 2 inches. Bring to a boil. Once boiling, add 1 tablespoon salt and continue to boil until potatoes are fork-tender, about 10 minutes.
- Meanwhile, heat a large skillet over medium heat with 2 tablespoons butter. Add the onions and garlic and cook, stirring, until the onions are tender, 4 to 6 minutes. Set aside.
- When potatoes are tender, strain and let the steam escape from the colander, about 5 minutes.
- In a large mixing bowl, add the sour cream, chives, chicken broth, vinegar, black pepper, and remaining 2 tablespoons butter. Add the potatoes and mash to your desired consistency.
- Add the onions, garlic, black pepper, and remaining 2 teaspoons salt. Stir to combine.
- Transfer the potatoes to an oven-safe 9×13-inch baking dish, spread into an even layer, and sprinkle with cheddar cheese. Bake, uncovered, until the cheese is lightly browned, 10 to 15 minutes.
- Top with remaining chives, serve, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you make the mashed potatoes ahead of time (like a couple hours) and put in the fridge and then bake later that same day?
Yes, definitely! You might just need to bake them a little longer so that they’re warmed all the way through.
Can you sub Greek yogurt?
Anyone try making these in a crockpot?
Made these potatoes as a side dish for our Christmas dinner and my husband & I cannot stop obsessing over how delicious they were!!!! Definitely will be making this recipe for every holiday/special occasion going forward!!
These are amazing! Everyone should make these! I wouldn’t change a thing. A+ Recipe!
This was just so delicious! I had some triple cream Brie cheese which I sliced thinly on top of the potato along with some grated Parmesan. Mmhmmmh. So glad I found your recipe site! Thanks.
This is my family’s favorite mashed potato recipe! Can it be made ahead of time and frozen?
I haven’t ever tried freezing them!
wow these are so good! We made them for thanksgiving along side the brisket from your cookbook! It was delicious! I pureed the sauteed onions for the mashed potatoes which sounds weird but my husband would not have liked seeing the pieces of onions mixed in. I didn’t want to miss out on the flavor so I put them in the food processor with a little extra broth and they mixed in great! This might be my new go to mashed potatoes!
such a smart idea!!! So glad you loved it.
Best potatoes Ive ever had! You MUST make these!
Can you substitute white wine vinegar or lemon juice for the white vinegar? Don’t have any on hand unfortunately.
sure! That should be just fine. I’d opt for White Wine Vinegar first.