This is a regular dish in our household! My kids loved it and quickly ate up the leftovers the following morning!

Servings: 6

4 large russet potatoes, peeled and cubed
1/2 cup whole milk
1/4 cup unsalted butter
1 cup shredded cheddar cheese
1/2 cup sour cream
Salt and pepper to taste
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
1 tablespoon chopped fresh chives (optional)

Preheat your oven to 375°F (190°C). Line a baking dish with aluminum foil.

Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are tender, about 15-20 minutes.

Drain the potatoes and return them to the pot. Add the milk, butter, and sour cream. Mash until smooth and creamy.

Stir in the shredded cheddar cheese, salt, and pepper. Mix until the cheese is melted and well incorporated.

Transfer the mashed potato mixture to the prepared baking dish. Smooth the top with a spatula.

Sprinkle the grated Parmesan cheese and breadcrumbs evenly over the top.

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.

Remove from the oven and let cool slightly before serving. Garnish with chopped chives if desired.