Ingredients
- 6 medium russet potatoes, peeled and cubed
- 2 tablespoons butter
- 1/2 cup milk
- 1/2 cup sour cream
- 2 cups shredded pepper jack cheese
- 1/4 cup chopped green onions
- 1/4 cup chopped bell pepper
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional for topping)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Boil cubed potatoes in salted water for 10-12 minutes or until tender.
- Drain and return potatoes to pot. Add butter, milk, and sour cream. Mash until smooth.
- Stir in shredded pepper jack cheese, green onions, bell pepper, salt, and pepper.
- Transfer mixture to prepared baking dish and spread evenly.
- Optional: Sprinkle breadcrumbs over top for a crispy finish.
- Bake for 25-30 minutes, or until golden and bubbly.
- Let cool for a few minutes before serving.
Notes
- Add jalapeños or chili flakes for extra spice.
- Swap pepper jack with cheddar, mozzarella, or a cheese mix.
- Include mushrooms, spinach, or zucchini for a veggie boost.
- Mix in crumbled cooked bacon for a smoky flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg
