4 large russet potatoes, peeled and cubed
1 large onion, finely chopped
2 tablespoons olive oil
1 cup sour cream
1/2 cup cream cheese, softened
2 eggs, beaten
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup breadcrumbs
2 tablespoons butter, melted
Chopped fresh parsley for garnish (optional)
Directions
Preheat your oven to 375°F (190°C).
In a large pot, boil the cubed potatoes until tender, about 15 minutes. Drain and set aside.
In a skillet, heat the olive oil over medium heat and sauté the chopped onion until golden brown.
In a large mixing bowl, mash the cooked potatoes. Add the sautéed onions, sour cream, cream cheese, and beaten eggs. Mix until smooth.
Season the mixture with salt, pepper, garlic powder, and onion powder. Adjust the seasoning to your taste.
Transfer the potato mixture into a greased 9×13 inch baking dish.
In a small bowl, combine the breadcrumbs and melted butter. Sprinkle evenly over the potato mixture.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown.
Let it cool for a few minutes before serving. Garnish with chopped fresh parsley if desired.
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Variations & Tips
For a cheesy twist, add 1 cup of shredded cheddar cheese to the potato mixture before baking. You can also try adding cooked, crumbled bacon or sautéed mushrooms for extra flavor. If you’re looking for a lighter version, substitute Greek yogurt for the sour cream. For a gluten-free option, use gluten-free breadcrumbs or crushed rice crackers as the topping.
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