Cheesy Baked Mashed Potatoes Recipe
This Cheesy Baked Mashed Potatoes recipe features creamy mashed Yukon Gold potatoes blended with cream cheese, butter, and milk, then combined with a savory Italian cheese blend and baked until golden and bubbly. Perfect as a comforting side dish for any meal, it offers a rich and cheesy flavor with a smooth, velvety texture topped with optional fresh chives for a hint of brightness.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Potatoes and Salt
- 5 pounds yellow potatoes (Yukon Gold or russet potatoes)
- 2 teaspoons salt
Mix-ins
- 10 tablespoons unsalted butter, room temperature (divided into 8 tablespoons and 2 tablespoons)
- 4 ounces cream cheese, room temperature
- 1 cup milk
- 2 cups Italian blend shredded cheese
Optional Garnish
- 1 tablespoon finely chopped fresh chives (optional)
Instructions
- Prepare the Potatoes: Wash, peel, and cut the potatoes into 1-inch cubes to ensure even cooking. Place the cubed potatoes in a large pot, cover with cool water, and add 2 teaspoons of salt. Bring to a boil over medium-high heat, then reduce to a low boil and cook for 15 to 20 minutes until the potatoes are tender when pierced with a fork, stirring occasionally.
- Preheat the Oven and Prepare Baking Dish: While the potatoes are cooking, preheat your oven to 350°F (177°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray and set aside for later.
- Drain and Mash: Drain the cooked potatoes thoroughly in a large colander and let them steam off excess moisture for a few minutes. Return the hot potatoes to the pot or a large bowl. Add 8 tablespoons of butter, the cream cheese, and milk. Mash the potatoes using a potato masher until smooth but still slightly textured. You may use a hand mixer cautiously to avoid overmixing, which can cause a gummy texture. Stir until all the butter and cream cheese have melted and fully combined.
- Add Cheese and Season: Mix in the 2 cups of Italian blend shredded cheese until evenly distributed. Add extra milk if needed to achieve a smooth, creamy consistency. Season with salt and freshly ground pepper to taste.
- Bake the Mashed Potatoes: Spread the mashed potato mixture evenly into the prepared baking dish. Slice the remaining 2 tablespoons of butter into small pats and scatter them evenly over the top. Place the dish in the preheated oven and bake for 45 to 55 minutes until the top is golden brown and the dish is heated through.
- Rest and Serve: Remove the baked mashed potatoes from the oven and allow them to rest for about 10 minutes before serving. Garnish with finely chopped fresh chives if desired to add a fresh, mild onion flavor.
Notes
- Cut potatoes into uniform-sized cubes for even cooking.
- To avoid gummy mashed potatoes, do not overmix when using a hand mixer.
- Use room temperature butter and cream cheese to ensure smooth incorporation.
- Adjust milk quantity to reach preferred mashed potato consistency.
- Fresh chives add color and a mild onion flavor but are optional.
