Baked Mashed Potatoes

white oval baking dish filled with cheesey mashed potatoes.

Baked mashed potatoes are the perfect side dish to accompany any dinner. Creamy, cheesy mashed potatoes that are topped with cheese and baked until golden in color. You can even make these mashed potatoes ahead of time and bake before dinner is ready.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 269kcal

Author Katie

Equipment

Stove Top
Oven

Ingredients

2 pounds Russet Burbank Idaho Potatoes peeled and diced
1 tablespoon salt
4 tablespoons salted butter
1 cup shredded cheddar cheese + ½ cup
¼ cup chives diced + 2 tbsp
½ teaspoon black pepper
¼ cup whole milk
Cooking Spray

Instructions

Peal and evenly cut the potatoes into 1-½ inch pieces. Rinse the potatoes well and add to a large pot of water. Add one tablespoon of salt to the water. Boil on high for 20 minutes. Once the potatoes are cooked through and fork tender, remove from heat, and drain.
2 pounds Russet Burbank Idaho Potatoes, 1 tablespoon salt
Preheat oven to 350 degrees.
Place the potatoes back in the pot. Add butter, 1 cup of shredded cheddar cheese, ¼ cup of diced chives, black pepper and whole milk. Mash until smooth and creamy.
4 tablespoons salted butter, 1 cup shredded cheddar cheese + ½ cup, ¼ cup chives, ½ teaspoon black pepper, ¼ cup whole milk
Spray a baking dish (at least 9 x9 but I used a large oval dish) with cooking spray, then pour the potatoes into the dish. Smooth out and top with additional half cup of shredded cheddar cheese and diced chives.
1 cup shredded cheddar cheese + ½ cup, Cooking Spray, ¼ cup chives
Bake for 20 minutes until the cheese is golden brown and bubbly. Remove from the oven and carefully spoon out portions of potatoes.

Notes

Cooking Times Vary - Remember every cook top cooks differently. If your potatoes are done 10 minutes early by all means take them off the burner and drain them. You know your stove better than I do.
Watery Potatoes - If your potatoes hold a lot of water in them you may need less milk.
Dairy - Whenever you are making mashed potatoes you want the dairy products at room temperature. I like to measure the dairy ingredients and let them sit out as soon as I start to boil the potatoes. This will allow for plenty of time for the milk and butter to warm to room temperature.
Potato Masher - I have found that a meat/potato masher works best for chunkier mashing potatoes. For extra creamy mashed potatoes you can use stainless steel potato masher or even a potato ricer.
Make Ahead Potatoes - The best part of this recipe is that you can make them ahead of time. Follow all the steps up until you are ready to bake. Wrap your dish in plastic wrap and refrigerate for up to 2 days. Once you are ready to bake make sure you take the tray of mashed potatoes out of the refrigerator about an hour before baking.

Nutrition