Cheesy Baked Mashed Potatoes
These creamy baked mashed potatoes are loaded with two kinds of cheese and are make-ahead-friendly.
Serves6 to 8
Prep10 minutes
Cook30 minutes to 35 minutes
I married into a family that believes pretty much everything is made better with cheese. I can’t say I blame them, because these potatoes are so decadent and showstopping that I’m not sure I’ll ever be able to go back to the original.
What’s more is that these mashed potatoes are the ideal make-ahead side dish. While classic stovetop mashed potatoes are best made right before serving to keep them from drying out, you can make this casserole a full day in advance without having to worry they’ll see the same fate.
Toss it in the oven about 20 minutes before sitting down for Thanksgiving dinner, and you’ll have piping hot mashed potatoes with a golden-brown crust and a rich, creamy, extra-cheesy center to bring to the table.
Why You’ll Love It
- The secret to the best make-ahead mashed potatoes. Using sour cream in combination with the usual butter and milk when mashing coats the potatoes with an extra layer of fat, which protects them from drying out both in the oven and if holding the casserole overnight in the fridge before baking.
- Rich, tangy, and creamy. The sour cream also lends its signature tang to the potatoes, which offsets the richness of the butter and cheese, making it nearly impossible not to go in for another bite.
Key Ingredients in Baked Mashed Potatoes
- Potatoes: Peel and chop 3 pounds of Yukon gold potatoes into 1-inch pieces.
- Milk and butter: A combination of whole milk and unsalted butter give these potatoes their rich and creamy flavor.
- Sour cream: While the generous handfuls of cheese make these mashed potatoes truly special, sour cream turns them into the ideal make-ahead side.
- Cheese: I like to use a combination of sharp cheddar, which melts wonderfully, and Parmesan, which adds its signature salty, nutty flavor.
How to Make Baked Mashed Potatoes
- Cook the potatoes. Simmer the potatoes until they’re tender and can be easily poked with a paring knife.
- Make the milk mixture. Gently warm the milk, butter, kosher salt, and black pepper in a medium saucepan over medium heat. Remove from the heat and whisk in the sour cream.
- Mash the potatoes. Drain the potatoes, return to the pot, and mash with a potato masher until mostly smooth.
- Combine the ingredients. Pour the milk mixture over the potatoes and stir to combine. Gently stir in the cheddar cheese. Transfer the mashed potatoes to a prepared baking dish and spread into an even layer. Sprinkle with Parmesan cheese.
- Bake and broil. Bake until warmed through, then broil until the top in golden-brown.
Helpful Swaps
Feel free to swap cheeses: fontina or Gruyère can be used in place of Cheddar, while Pecorino is a great substitute for Parmesan.
Make-Ahead and Storage Tips
- Make ahead: This casserole can be assembled in the baking dish and refrigerated up to 1 day ahead. Let sit at room temperature for at least 30 minutes before baking.
- Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
What to Serve with Baked Mashed Potatoes
Cheesy Baked Mashed Potatoes Recipe
These creamy baked mashed potatoes are loaded with two kinds of cheese and are make-ahead-friendly.
Prep time 10 minutes
Cook time 30 minutes to 35 minutes
Serves 6 to 8
Nutritional Info
Ingredients
Butter or cooking spray, for the baking dish
- 3 pounds
Yukon gold potatoes (about 8 medium), peeled and chopped into 1-inch pieces
- 3/4 cup
whole milk
- 4 tablespoons
unsalted butter
- 1 teaspoon
kosher salt, plus more as needed
- 1/4 teaspoon
freshly ground black pepper
- 1 cup
sour cream (8 ounces)
- 8 ounces
shredded sharp cheddar cheese (about 2 cups)
- 1 ounce
finely grated Parmesan cheese (about 1/2 firmly packed cup grated or 1/3 cup store-bought)
Finely chopped fresh chives or parsley, for garnish (optional)
Instructions
Arrange a rack in the top third of the oven and heat the oven to 400°F. Coat an 8x8-inch or other 2-quart baking dish with butter or cooking spray.
Place 3 pounds peeled and chopped Yukon gold potatoes a large pot and add enough water to cover the potatoes by 2 inches. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are tender and can be easily poked with a paring knife, 7 to 10 minutes. Meanwhile, make the milk mixture.
Place 3/4 cup whole milk, 4 tablespoons unsalted butter, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium saucepan over medium heat. Gently warm, whisking constantly, until the butter is melted, about 3 minutes. Remove from the heat and whisk in 1 cup sour cream.
When the potatoes are ready, drain through a heatproof colander and place the colander over the pot. When the potatoes are cool enough to handle but still warm, return to the pot, and mash with a potato masher until mostly smooth (a few lumps are fine). (Alternatively, pass the potatoes through a ricer or food mill back into the pot.)
Pour the milk mixture over the potatoes and stir to combine. Add 8 ounces shredded cheddar cheese and stir to just combine (the cheese won’t be completely melted). Taste and season with more kosher salt and black pepper as needed. Transfer the mashed potatoes to the prepared baking dish and spread into an even layer. Sprinkle with 1 ounce finely grated Parmesan cheese.
Bake until warmed through, about 20 minutes. Switch the oven to broil and broil until the top in golden-brown, 2 to 3 minutes more. Garnish with finely chopped chives or parsley, if desired, and serve.
Recipe Notes
Make ahead: This casserole can be assembled in the baking dish and refrigerated up to 1 day ahead. Let sit at room temperature for at least 30 minutes before baking.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.