Begin by peeling and chopping your Russet or Yukon Gold potatoes into even chunks. Place them in a large pot, cover with water, and bring to a boil over medium-high heat. Cook for 15–20 minutes until they are fork-tender. Drain the potatoes and return them to the pot while still warm, then mash them until smooth, leaving some lumps for texture.

To the warm mashed potatoes, add softened butter and sour cream, mixing thoroughly for a creamy consistency. Follow with shredded cheese, onion powder, garlic powder, salt, and pepper; stir until the ingredients are fully combined and flavorful.

Grease a 9x13 inch casserole dish with butter or cooking spray to prevent sticking. Spoon the potato mixture into the dish, spreading it out evenly with a spatula.

In a medium bowl, crush the Ritz crackers until they resemble coarse crumbs. Melt some butter in the microwave or on the stovetop and pour it over the crushed crackers. Stir until the crackers are evenly coated.

Sprinkle the prepared cracker mixture evenly over the creamy potato layer in the casserole dish, pressing down gently.

Preheat your oven to 350°F (175°C). Once heated, place the casserole in the oven and bake for 25-30 minutes until golden brown.

After removing the casserole from the oven, let it cool for a few minutes. Sprinkle with chopped fresh herbs before serving.