Mom’s Cheese Potatoes recipe is one of our most favorite side dishes. We had it for Sunday dinner almost every week when we were growing up.
Now, as a mother myself, I totally understand why we had it so often. Not only is it delicious, it’s extremely easy and very inexpensive to make.
I now follow the pattern of my mother and make this almost every Sunday because it’s a side dish I know I will always have time to throw together, and my kids will love
Ingredients needed to make Mom’s Cheese Potatoes:
- 6 russet potatoes (peeled and cubed)
- 1 (10.5 ounce) can cream of chicken soup
- 1/4 cup sour cream
- 3/4 cup shredded cheddar cheese
- 2 Tablespoons butter (melted)
- 2 Tablespoons chopped onion
What could I replace the sour cream with?
Plain Greek yogurt is a great substitute for sour cream. It is the same texture, similar flavors, and works just as great.
The consistency is a little different from sour cream when you cook it.
I feel like the plain Greek yogurt it just a little more thin and liquid when cooked or baked, but all the flavor and creamy texture is there.
We highly recommend switching out the sour cream for plain Greek yogurt if watching fat and calorie intake.
Try our Slow Cooker Bacon Cheese Potatoes!
Could I use any potato for Mom’s Cheese Potatoes?
For this recipe, we recommend using russet potatoes, but you could also try using red potatoes, potato fingerlings, or even sweet potatoes.
We have only tried russet potatoes, and they turn out perfectly, every single time.
Watch how to make mashed potatoes in your Instant Pot:
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Did you know you could make Creamy Mashed Potatoes in your Instant Pot? Be sure to check out the video to watch how to make them!
Looking for more quick and delicious side dish recipes?
- Tangy Cucumber Salad
- Spinach Mushroom Orzo
- Mandarin Orange Pretzel Jello Salad
- Roasted Balsamic Carrots
- Instant Pot Lemon Rice Pilaf
- Garlic Roasted Potatoes
- Slow Cooker Cheesy Potatoes Recipe
- Slow Cooker Bacon Cheese Potatoes
Mom’s Cheese Potatoes Recipe
- 6 russet potatoes peeled and cubed
- 10.5 ounces cream of chicken soup 1 can
- ¼ cup sour cream
- ¾ cup shredded cheddar cheese
- 2 Tablespoons butter melted
- 2 Tablespoons chopped onion
- Cut up potatoes into cubes and boil them until they are fork tender.
- In a medium sized mixing bowl, mix together soup, sour cream, cheese, butter and onion.
- Place cooked potatoes in a 9 x 9 inch glass pan.
- Pour soup/cheese mix over cooked potatoes and mix in a little bit.
- Bake uncovered for 35-40 minutes at 350 degrees.
- We recommend using russet potatoes for this recipe
- For lower calories try using greek yogurt instead of sour cream
- large pot
- Medium Mixing Bowl
- 9×9-inch baking pan
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