Description
This Baked Mashed Potatoes recipe is a creamy, comforting side dish featuring tender mashed potatoes baked to perfection with butter, sour cream, and cheddar cheese. Enhanced with optional garlic and fresh herbs, it’s a delicious twist on classic mashed potatoes that’s perfect for holidays, family dinners, or any cozy meal.
Ingredients
Scale
Potatoes and Dairy
- 2 pounds russet or Yukon Gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter (plus more for topping)
- 1/2 cup sour cream
- 1/2 cup whole milk, warmed
- 1/2 cup shredded cheddar cheese (optional)
Flavorings and Garnish
- 2 cloves garlic, minced (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped chives or parsley (for garnish, optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish to prevent the mashed potatoes from sticking.
- Cook Potatoes: In a large pot, cover the peeled and cubed potatoes with salted water. Bring to a boil, then reduce the heat and simmer for 15–18 minutes until the potatoes are fork-tender.
- Drain and Mash: Drain the potatoes well and return them to the pot. Mash the potatoes using a potato masher or fork, then add the butter, sour cream, warm milk, and minced garlic if using. Continue mashing until the mixture is smooth and creamy.
- Season and Add Cheese: Season the mashed potatoes with salt and black pepper to taste. If desired, stir in the shredded cheddar cheese until well combined.
- Transfer and Bake: Spread the mashed potatoes evenly into the prepared baking dish. Dot the top with extra pieces of butter for richness and bake uncovered for 20–25 minutes, or until heated through and the tops are lightly golden.
- Garnish and Serve: Once baked, garnish the mashed potatoes with chopped chives or parsley. Serve warm for the best flavor and texture.
Notes
- This dish can be prepared a day in advance; assemble and refrigerate, then bake when ready.
- For a crunchy topping, add breadcrumbs or extra cheese before baking.
- Use Yukon Gold potatoes for a creamier texture or russet for a fluffier end result.
- Warming the milk before adding helps keep the potatoes hot and smooth.
