Prep the Potatoes: Start by washing and peeling your russet potatoes. Cut them into evenly sized chunks to ensure even cooking.

Boil: Place the cut potatoes in a pot and cover them with salted water. Bring to a boil and let them cook for about 15-20 minutes, or until they are fork-tender.

Mash: Drain the potatoes once cooked and return them to the pot. Mash them until they reach a creamy yet slightly textured consistency.

Combine Ingredients: In a separate bowl, mix together the sour cream, melted butter, salt, and pepper. Gently fold this mixture into your mashed potatoes.

Add Cheese: Stir in the shredded sharp cheddar cheese, allowing it to melt slightly into the warm potato mixture.

Bake: Transfer your potato mixture into a greased baking dish, smoothing the top. Bake at 350°F (175°C) for 25-30 minutes until golden and bubbly.

Garnish: Finally, sprinkle with chopped chives or green onions before serving to add freshness.