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Baked Mashed Potatoes: The Ultimate Guide to Creamy Perfection

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Creamy, cheesy baked mashed potatoes loaded with garlic, bacon, and cheddar. A perfect comfort food side dish!

Ingredients

Scale
  • 5 lbs Russet Potatoes, peeled and quartered
  • 1 cup Heavy Cream
  • 8 oz Cream Cheese, softened
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 1/2 cup Sour Cream
  • 1/4 cup Milk
  • 2 cloves Garlic, minced
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Paprika
  • Salt and Black Pepper to taste
  • 1 cup Shredded Cheddar Cheese, divided
  • 1/2 cup Cooked Bacon, crumbled (optional)
  • 2 tablespoons Fresh Chives, chopped (optional)

Instructions

  1. Prepare Potatoes: Place potatoes in a large pot, cover with cold water (2 inches above potatoes), and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender.
  2. Drain and Dry: Drain potatoes thoroughly in a colander. Return to the pot and place over low heat for 1-2 minutes to dry out any remaining moisture, stirring constantly.
  3. Mash and Flavor: Remove from heat. Add cream cheese, butter, heavy cream, sour cream, milk, garlic, garlic powder, onion powder, and paprika. Mash with a potato masher or electric mixer until smooth and creamy.
  4. Season and Add-ins: Season with salt and pepper to taste. Stir in 1/2 cup cheddar cheese, 3/4 of the bacon (if using), and 3/4 of the chives (if using).
  5. Bake: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish. Pour mashed potato mixture into the dish, spreading evenly.
  6. Top and Bake: Sprinkle remaining 1/2 cup cheddar cheese, bacon, and chives over the top. Bake for 20-25 minutes, or until cheese is melted and bubbly and the top is lightly golden brown.
  7. Cool and Serve: Let cool for a few minutes before serving.

Notes

  • For extra creamy mashed potatoes, use a ricer.
  • Don’t overmix the mashed potatoes, as this can make them tough.
  • If you don’t have heavy cream, you can use half-and-half or milk instead.
  • For a richer flavor, use brown butter instead of regular butter.
  • You can make these mashed potatoes ahead of time and store them in the refrigerator for up to 2 days.
  • To freeze these mashed potatoes, let them cool completely and then transfer them to a freezer-safe container. Freeze for up to 3 months.
  • Experiment with different cheeses. Gruyere, Monterey Jack, or pepper jack would all be delicious in these mashed potatoes.
  • Add some herbs to the mashed potatoes for extra flavor. Rosemary, thyme, or sage would all be great additions.
  • For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce to the mashed potatoes.
  • If you don’t have time to bake the mashed potatoes, you can simply serve them as is. They will still be delicious!

Find it online: https://mmmflavors.com/baked-mashed-potatoes/