Ingredients
For the Mashed Potatoes:
- 2.5 pounds Russet potatoes, peeled and quartered
- 1 cup heavy cream, warmed
- 8 tablespoons (1 stick) unsalted butter, softened
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 2 teaspoons salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon garlic powder
For the Topping:
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter, melted
- 1/4 cup chopped fresh chives or green onions (optional)
Step-by-Step Instructions
Get Started: Preheat and Prep
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. This step ensures your Baked Mashed Potatoes bake evenly and don’t stick.
Boil the Potatoes:
- Place the quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water.
- Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender. They should easily break apart when pierced with a fork.
- Drain the potatoes thoroughly in a colander.
Mash the Potatoes:
- Return the drained potatoes to the pot. Place the pot back on the burner over low heat for about a minute to evaporate any excess moisture. This is a crucial step for preventing watery mashed potatoes!
- Remove the pot from the heat. Add the warm heavy cream, softened butter, softened cream cheese, and sour cream to the potatoes.
- Using a potato masher or an electric mixer (be careful not to overmix!), mash the potatoes until smooth and creamy. Don’t be afraid to use a ricer for extra smooth results!
- Stir in the salt, pepper, and garlic powder. Taste and adjust seasonings as needed. I sometimes add a pinch of nutmeg for a little extra warmth, especially when serving these as Holiday sides.
Assemble and Bake:
- Transfer the mashed potatoes to the prepared baking dish, spreading them evenly.
- In a small bowl, combine the shredded cheddar cheese, grated Parmesan cheese, and melted butter. Sprinkle the cheese mixture evenly over the top of the mashed potatoes.
- Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and bubbly.
- Remove from the oven and let cool for a few minutes before garnishing with chopped chives or green onions, if desired.
Tips and Tricks for Potato Perfection
Choosing the Right Potatoes:
Russet potatoes are my go-to for classic mashed potatoes because of their high starch content, which results in a light and fluffy texture. However, Yukon Gold potatoes are another excellent choice – they have a naturally buttery flavor and a slightly denser texture. Feel free to experiment and see which you prefer! And, if you’re in the mood for something different, you could even try using a combination of both.
Warming the Cream:
Warming the heavy cream is an important step because it helps the butter and cream cheese melt evenly into the potatoes, preventing lumps and creating a smoother consistency. You can warm the cream in a saucepan over low heat or in the microwave in 30-second intervals, stirring in between, until it’s warm but not boiling.
Preventing Gummy Potatoes:
The key to avoiding gummy mashed potatoes is to avoid overmixing them. Overmixing releases too much starch, resulting in a gluey texture. If using an electric mixer, mix on low speed just until the potatoes are smooth. A potato masher or ricer is a great alternative for achieving a smooth texture without overmixing.
Customizing Your Baked Mashed Potatoes:
The beauty of this recipe is that it’s easily customizable to your liking! Feel free to add different cheeses, such as Gruyere or Monterey Jack, to the topping. You can also mix in cooked bacon, ham, or vegetables like roasted garlic or caramelized onions for added flavor. Get creative and make it your own!
Serving Suggestions
Baked Mashed Potatoes are the ultimate Comfort food and make a fantastic side dish for any meal. They pair perfectly with roasted chicken, steak, or pork. They’re also a wonderful addition to Holiday sides spreads. For a complete meal, try serving them with a side of steamed vegetables or a fresh salad.
Looking for other potato-centric recipes? Try Crockpot Chicken Potato Perfection for an easy weeknight dinner. Or, warm up with a bowl of Creamy Potato Soup on a chilly day. If you’re a steak lover, you must check out Steak Cheddar Potato Perfection. And for a quick and healthy side, try Air Fryer Mushroom Potato Perfection. Or, for a different take on potatoes, try Creamy Garlic Sauce Potatoes. For an exciting new twist on a comforting classic, try Chicken Mashed Potato Bowls.
Making Ahead and Storage
Can I make these ahead of time?
Absolutely! You can prepare the mashed potatoes and transfer them to the baking dish up to 24 hours in advance. Cover tightly with plastic wrap and store in the refrigerator. When ready to bake, remove from the refrigerator 30 minutes before baking, then top with the cheese mixture and bake as directed.
How to store leftovers:
Store leftover Baked Mashed Potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through. You may need to add a splash of milk or cream to rehydrate them.
Variations and Add-Ins
Loaded Baked Mashed Potatoes:
Take these to the next level by adding bacon bits, shredded cheese (cheddar, Monterey Jack, or Colby), sour cream, and green onions on top after baking.
Garlic Herb Baked Mashed Potatoes:
Mix in roasted garlic and fresh herbs like rosemary, thyme, or parsley into the mashed potatoes for an aromatic twist.
Spicy Baked Mashed Potatoes:
Add a pinch of cayenne pepper or a dash of hot sauce to the mashed potatoes for a little kick.
Cheesy Baked Mashed Potatoes:
Mix in different types of cheese, such as Gruyere, Swiss, or Havarti, into the mashed potatoes for extra flavor and creaminess.
The Takeaway
These Baked Mashed Potatoes are more than just a side dish; they’re a delightful experience! I’m confident that with these tips and tricks, you’ll be creating potato perfection every time. Enjoy!What kind of potatoes are best for this baked mashed potato recipe?
Russet potatoes are recommended due to their high starch content, which results in a light and fluffy texture. Yukon Gold potatoes are another good option for a naturally buttery flavor and slightly denser texture.
Why is it important to warm the heavy cream before adding it to the potatoes?
Warming the heavy cream helps the butter and cream cheese melt evenly into the potatoes, preventing lumps and creating a smoother consistency.
How can I prevent my mashed potatoes from becoming gummy?
Avoid overmixing the potatoes, as this releases too much starch and results in a gluey texture. Use a potato masher or ricer, or mix on low speed if using an electric mixer, just until smooth.
Can I prepare the baked mashed potatoes ahead of time?
Yes, you can prepare the mashed potatoes and transfer them to the baking dish up to 24 hours in advance. Cover tightly and store in the refrigerator. Remove from the refrigerator 30 minutes before baking, then top with the cheese mixture and bake as directed.
Ultimate Baked Mashed Potatoes
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Place the quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water.
- Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes thoroughly in a colander.
- Return the drained potatoes to the pot. Place the pot back on the burner over low heat for about a minute to evaporate any excess moisture.
- Remove the pot from the heat. Add the warm heavy cream, softened butter, softened cream cheese, and sour cream to the potatoes.
- Using a potato masher or an electric mixer (be careful not to overmix!), mash the potatoes until smooth and creamy.
- Stir in the salt, pepper, and garlic powder. Taste and adjust seasonings as needed.
- Transfer the mashed potatoes to the prepared baking dish, spreading them evenly.
- In a small bowl, combine the shredded cheddar cheese, grated Parmesan cheese, and melted butter.
- Sprinkle the cheese mixture evenly over the top of the mashed potatoes.
- Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and bubbly.
- Remove from the oven and let cool for a few minutes before garnishing with chopped chives or green onions, if desired.
