Potatoes – 2 lbs (about 900 g), peeled and cut into chunks
Use russet potatoes for a fluffier texture or Yukon Gold for a creamier result. Yukon Golds provide a buttery taste, which enhances the richness of the casserole.
Sour Cream – 1/2 cup
Adds tanginess and creaminess. Greek yogurt can be used as a lighter alternative.
Heavy Cream – 1/2 cup
This gives a richer, creamier texture to the potatoes. For a lighter version, substitute with milk.
Butter – 1/4 cup, melted
Provides flavor and smoothness to the mashed potatoes.
Cheddar Cheese – 1 1/2 cups shredded, divided
Sharp cheddar works well for bold flavor, but you can mix in other cheeses like mozzarella or Monterey Jack for additional creaminess.
