This recipe for Shredded Cheesy Potatoes is the perfect side dish for all of your holiday parties and family get togethers! These shredded cheesy potatoes are the perfect mashed potato alternative for Thanksgiving, Christmas or just because. The potatoes are cooked to perfection then shredded by hand and mixed with sour cream, cream of chicken soup and lots of shredded cheese for a side dish that is filly with yumminess!
Thanksgiving has always been my second favorite holiday, right behind Christmas. It’s probably the fact that there’s lot of food and fellowship around the table. I remember probably ten years ago when I started having an interest in cooking. I would do my best to help my mom at Thanksgiving by helping peel potatoes or slice veggies.
Our first year as a married couple, we hosted one of my best friends from college and Steven’s dad for Thanksgiving. We had already bought flights back home for Christmas and decided to stay and enjoy being at home for the busiest travel day of the year. Suddenly I was tasked with preparing the entire Thanksgiving feast! This recipe for shredded cheesy potatoes is an old family recipe that my grandmother has made for us every year for Christmas. It seemed like the perfect recipe to make for Thanksgiving as well.
These shredded cheesy potatoes are seriously the perfect holiday side dish. Thanksgiving, Christmas, New Years, Easter, you name it, it’s perfect. These potatoes are like comfort deep down in my soul, y’all.
These shredded cheesy potatoes are a bit of a labor of love and trust me, over the years my mom and I have tried to cut corners to make these in a quicker way, but they are never the same. There are just some things that need to take a little bit longer. It’s kind of like microwaving a baked potato. You can do it, but it’s just not as good as one baked in the oven.
I hesitate to even say there’s a tricky aspect to this recipe, because it really is super easy, though it may be time consuming. But if you want to call it tricky, the trickiest part of this recipe is getting the potatoes to be cooked just right. You don’t want them to be totally cooked, but they need to be cooked enough that they don’t require extra cooking in the oven. The best way to cook these potatoes is to clean them first, put them in a pot of boiling water, and cook them until a fork goes into the potato with a little force. But be careful do not overcook the potatoes. Err on the side of undercooked.
After the potatoes are finished they have to be shredded, by hand. We’ve tried a food processor before and they just aren’t as good that way. Labor of love, I tell you.
So, in conclusion, you gotta try these potatoes! Even if you just make them on a Wednesday, just because. They’re one of my all-time favorite family meals!
Try these holiday favorites, too!
- 6 potatoes
- 1 16oz container of sour cream
- 1 can cream of chicken soup
- 2 cups Kraft shredded cheddar cheese
- Salt and pepper to taste
- Preheat oven to 350 degrees
- Bring water to a boil in a large stock pot.
- Cook whole potatoes in water (with skins on).
- Cook potatoes until slightly tender (a fork goes through with a slight force) (be careful not to overcook)
- Let potatoes cool to the touch, then shred by hand using shredder
- Combine sour cream, soup, and cheese
- Add mixture to potatoes, carefully toss to coat
- Pour mixture into a 9×13 baking dish.
- Bake for 30-45 minutes or until top is browned slightly