Ingredients
- 6-8 cups russet potatoes, peeled and chopped (3-4 large potatoes)
- 1 yellow onion, peeled and diced
- 2 stalks celery, chopped
- 1 clove garlic, minced
- 4 cups vegetable stock
- 2 cups cheddar cheese, shredded
- 1/2 cup Parmesan cheese, shredded
- 1/2 cup sour cream or cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Pinch red pepper flakes
- 1 tablespoon butter
- 1 tablespoon olive oil
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Instructions
- Chop the onion and celery to a similar size for even cooking.
- Heat a large dutch oven over medium heat. Add butter and olive oil, then onions and celery. Season with salt, pepper, and red pepper flakes. Sauté for 4-6 minutes until translucent.
- Peel and dice the potatoes. Add them and minced garlic to the pot, sautéing for another 5 minutes.
- Add vegetable stock and bring to a boil over high heat, stirring often. Cook for 14-18 minutes until potatoes are fork-tender.
- Mash the potatoes for creaminess, or leave some chunks for texture.
- Remove from heat and stir in cheddar and Parmesan cheeses and sour cream, adjusting seasoning as needed.
Notes
- Perfect for leftovers; they reheat beautifully. Feel free to customize with toppings like bacon or fresh herbs.