Description
Baked Cheesy Mashed Potatoes are the ultimate comfort food! Made with fluffy mashed potatoes blended with cream cheese, sour cream, and melted cheddar cheese, this recipe creates a creamy and indulgent dish. Perfect for any family gathering or holiday dinner, it’s topped with more cheddar and optionally garnished with crispy bacon and chives for added flavor
Ingredients
Units
Scale
Potatoes
- 5 pounds Russet or Yukon Gold potatoes, peeled and quartered
- 1/2 cup + 2 tablespoons butter, room temperature
Dairy
- 8 ounces cream cheese, room temperature
- 3/4 cup sour cream
- 2 cups grated cheddar cheese, divided
Seasonings
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Other
- 1 egg
- Optional garnish: chives and bacon crumbles
Instructions
- Preheat the oven.
Preheat your oven to 350°F and grease a 9×13-inch baking dish using 2 tablespoons of butter or nonstick spray. Set aside. - Boil the potatoes.
Place the peeled and quartered potatoes into a large pot. Fill the pot with water, just enough to cover the potatoes completely. Bring to a boil, then reduce to a low boil and cook for 20 minutes or until the potatoes are tender when pierced with a fork. - Mash the potatoes.
Drain the cooked potatoes thoroughly and transfer them to a large mixing bowl. Using a hand masher, mash the potatoes until smooth. - Mix remaining ingredients.
Add the remaining 1/2 cup butter, cream cheese, sour cream, 1 1/2 cups grated cheddar cheese, salt, black pepper, garlic powder, and the egg to the mashed potatoes. Using a hand mixer, beat the mixture until creamy and fully combined. - Assemble in the dish.
Spread the creamy mashed potatoes evenly into the prepared baking dish, smoothing out the top. - Bake the casserole.
Cover the dish tightly with foil and bake in the preheated oven for 40-45 minutes, or until heated through. - Optional garnish.
Once baked, garnish the dish with crispy bacon crumbles and/or freshly chopped chives if desired. Serve warm.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
- Make-Ahead Directions: Prepare the mashed potato casserole through step 5 and cover the pan tightly. Store in the refrigerator until baking. Remove the pan from the refrigerator 20 minutes before baking and bake at 350°F for 45 minutes (covered). Then, uncover and bake for an additional 10 minutes to ensure it is thoroughly heated.
- Potato Options: For an alternative flavor, use Yukon Gold potatoes for a buttery texture instead of Russet potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 299
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 65mg
