Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 1 tbsp sea salt
  • 4 tbsp unsalted butter, softened
  • 1/2 cup heavy cream, warmed
  • 1/2 cup sour cream
  • 1 tsp garlic powder
  • Salt to taste
  • Black pepper to taste
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp unsalted butter, cut into small pats
  • 1 tbsp fresh chives, finely chopped

Instructions:

  1. Place cubed potatoes in a large pot and cover with cold water. Add 1 tbsp sea salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until fork-tender.
  2. Drain the potatoes and return them to the hot pot for 1 minute off the heat. Shake the pot to allow residual steam to escape, ensuring the potatoes are dry.
  3. Mash the potatoes while hot using a ricer or hand masher. Gradually fold in the 4 tbsp softened butter, warmed heavy cream, sour cream, garlic powder, salt, and pepper until velvety.
  4. Transfer the potato mixture into a greased 9x13 inch baking dish. Spread evenly.
  5. Top with shredded cheddar cheese, grated Parmesan, and the 2 tbsp of butter pats. Bake at 400°F (205°C) for 15-20 minutes until the top is golden brown and crispy.
  6. Garnish with fresh chives before serving.