Print

Creamy Baked Mashed Potatoes with Golden Cheese Crust

A close-up of a thick slice of baked mashed potatoes topped with melted, browned cheddar cheese.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make velvety, fluffy mashed potatoes that bake up with a rich, golden, cheesy top. This recipe avoids gumminess and is perfect for holiday dinners.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and quartered
  • 1 cup Whole milk, warmed
  • 8 tablespoons Unsalted butter, cut into pieces
  • 4 ounces Cream cheese, softened
  • 1 teaspoon Salt, plus more for boiling
  • 1/2 teaspoon Black pepper
  • 1/2 cup Sour cream
  • 1 cup Sharp cheddar cheese, shredded
  • 4 slices Bacon, cooked and crumbled (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Place the peeled and quartered potatoes in a large pot. Cover them with cold water and add 1 tablespoon of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes.
  3. Drain the potatoes completely. Return them to the hot, empty pot for one minute over low heat to dry out any excess moisture. This step helps prevent gummy potatoes.
  4. Remove the pot from the heat. Add the warm milk, butter pieces, softened cream cheese, salt, and pepper.
  5. Use a potato masher or a hand mixer on low speed to mash the potatoes until they are mostly smooth. Do not overmix.
  6. Stir in the sour cream until just combined. You want a creamy texture, not gluey.
  7. Spread the mashed potato mixture evenly into the prepared baking dish.
  8. In a small bowl, mix the shredded cheddar cheese with the crumbled bacon, if using. Sprinkle the cheese mixture evenly over the top of the potatoes.
  9. Bake for 20 to 25 minutes, or until the potatoes are heated through and the cheese topping is melted and golden brown.
  10. Let the dish rest for 5 minutes before serving. This recipe is a great alternative to standard meal planning for large gatherings.

Notes

  • For the creamiest result, warm your milk and soften your cream cheese before adding them to the potatoes.
  • To make this a make-ahead potato casserole, prepare the potatoes through Step 6, cover the dish, and refrigerate for up to 2 days. Add 10-15 minutes to the baking time if baking directly from the refrigerator, or let it sit at room temperature for 30 minutes before baking.
  • If you are looking for simple weeknight meals, skip the cheese topping and bake plain for 15 minutes.

Nutrition

Find it online: https://cutcooktaste.com/baked-mashed-potatoes-creamy-oven-bake/