Description
Creamy and cheesy mashed potatoes baked to perfection, combining smooth Yukon Gold or Russet potatoes with cream cheese, sour cream, butter, and cheddar for a rich and comforting side dish suitable for family dinners and special occasions.
Ingredients
Potatoes
- 4 pounds Yukon Gold potatoes or Russet potatoes, peeled and cut into 2-inch cubes
- Cold water (enough to cover potatoes plus about an inch)
- 1 big pinch salt, plus more to taste
Dairy & Cheese
- 8 ounces cream cheese, softened
- ½ cup milk of choice, at or near room temperature
- ½ cup sour cream, at or near room temperature
- ½ cup butter
- 1 cup shredded cheddar cheese, divided
Instructions
- Prepare the Potatoes: Place the cubed potatoes into a large pot and fill with cold water so that the water level is about 1 inch above the potatoes. Add a large pinch of salt to the water to season the potatoes as they cook.
- Cook the Potatoes: Heat the pot over high heat until it begins to boil. Then reduce heat to medium and simmer the potatoes for about 20 minutes or until very tender. Test doneness by piercing with a fork, which should slide in easily with no resistance.
- Drain and Mash: Carefully drain the potatoes in a colander and transfer them to a large mixing bowl. Use a potato masher to lightly mash the potatoes, ensuring not to overwork them for a fluffy texture.
- Prepare Butter: Preheat your oven to 350°F (175°C). In a small microwave-safe bowl, melt the butter in the microwave for about 30 seconds or until melted but not browned.
- Mix in Dairy and Cheese: Add the melted butter, softened cream cheese, milk, sour cream, and ½ cup of shredded cheddar cheese to the mashed potatoes. Mash the mixture well until light and fluffy, adjusting salt to taste as needed.
- Assemble for Baking: Transfer the cheesy mashed potato mixture evenly into a 2-quart baking dish. Smooth the surface with a silicone spatula, then sprinkle the remaining ½ cup of shredded cheddar cheese over the top. Cover the dish securely with aluminum foil.
- Bake: Place the baking dish in the preheated oven and bake covered for 30 minutes. After 30 minutes, remove the foil carefully and bake uncovered for an additional 10 minutes or until the cheese topping is melted and bubbly.
- Rest and Serve: Remove the baking dish from the oven and let the mashed potatoes stand for 5 minutes to set slightly. Serve warm as a comforting side dish.
Notes
- For a richer flavor, use whole milk or half-and-half instead of regular milk.
- Do not over mash the potatoes to avoid a gluey texture; mash just enough to create a fluffy consistency.
- Keep all dairy ingredients at room temperature to ensure even mixing and smooth texture.
- You can substitute cheddar cheese with any favorite melting cheese like Monterey Jack or Gruyère for different flavor profiles.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven covered to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
