Get ready to transform your ordinary potato side dish into a creamy, cheesy masterpiece that will have everyone at the table begging for seconds! These Potatoes Ana Kirks Style are not just another potato recipe - they're a culinary adventure that combines the perfect balance of rich, velvety textures and mouthwatering flavors. Whether you're looking to impress your family or create a show-stopping side dish for your next gathering, this recipe is about to become your new go-to comfort food sensation.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 large potatoes, peeled and diced
- 1/2 cup sour cream
- 1/4 cup cream cheese
- 1/4 cup milk
- 1/2 cup cheddar cheese, shredded
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly wash and peel the potatoes, then cut them into uniform 1-inch dice to ensure even cooking.
- Place the diced potatoes in a large pot of salted water. Bring to a boil and cook for 8-10 minutes until potatoes are tender but not falling apart. Drain well in a colander and let steam dry for 2-3 minutes.
- In a large mixing bowl, combine sour cream, cream cheese, and milk. Whisk together until smooth and creamy, creating a rich base for the potatoes.
- Transfer the drained potatoes to the mixing bowl. Gently fold the potatoes into the cream mixture, ensuring each potato piece is evenly coated.
- Season the potato mixture with salt and pepper, tasting and adjusting the seasoning as needed.
- Transfer the potato mixture to a greased 9x13 inch baking dish, spreading it evenly.
- Sprinkle shredded cheddar cheese over the top of the potatoes, covering the surface completely.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and slightly golden and the edges are bubbling.
- Remove from the oven and let rest for 5 minutes to allow the dish to set.
- Garnish with freshly chopped green onions just before serving.
- Serve hot as a side dish, ensuring each serving gets a good mix of creamy potatoes and melted cheese.
Tips
- Potato Perfection: Choose starchy potatoes like Russet or Yukon Gold for the creamiest texture. Make sure to cut them into uniform 1-inch cubes to ensure even cooking.
- Drain Like a Pro: After boiling, let the potatoes steam dry for 2-3 minutes. This helps remove excess moisture and allows the cream mixture to cling better to the potatoes.
- Cheese Matters: Use freshly shredded cheddar cheese for the best melting quality and flavor. Pre-shredded cheese often contains anti-caking agents that can affect the melting process.
- Seasoning Secret: Taste your cream mixture before adding the potatoes. Adjust salt and pepper to ensure a perfectly seasoned dish.
- Serving Suggestion: Let the dish rest for 5 minutes after baking. This allows the creamy mixture to set and makes serving easier.
- Make-Ahead Magic: You can prepare this dish up to a day in advance and refrigerate. Just add an extra 5-10 minutes to the baking time if cooking from cold.
- Garnish Game: The fresh green onions aren't just for looks - they add a bright, fresh flavor that cuts through the richness of the creamy potatoes.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 8g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 45mg
