Let’s talk about comfort food. What comes to mind? For me, a big, fluffy pile of Mashed Potatoes is right at the top of the list. It’s the kind of food that feels like a warm hug on a plate. It’s simple, satisfying, and always a crowd pleaser.
But what if we took that classic comfort and made it even better? That’s exactly what we’re doing today. This isn’t just any recipe for Mashed Potatoes. This is a cheesy, creamy, baked creation that takes the humble potato to a whole new level. It is a fantastic Homemade Mashed Potatoes Easy recipe.
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Why You’ll Love This Recipe
First off, the flavor is absolutely out of this world. We are not just adding a sprinkle of cheese. Oh no. We are loading these potatoes up with a fantastic trio of cheeses. We have sharp cheddar, salty Parmesan, and rich cream cheese.
Each one brings something special to the party. The cheddar gives it that classic cheesy pull. The Parmesan adds a nutty, savory depth. And the cream cheese? That’s what makes these potatoes unbelievably smooth and luscious.
Then there’s the texture. These aren’t your everyday stovetop Mashed Potatoes. We bake them in a casserole dish until they are hot and bubbly. The top gets beautifully golden brown, offering a slight crust that gives way to the creamiest potatoes you have ever had.
It’s a wonderful contrast that makes every bite interesting. You get the soft, fluffy interior with a slightly firmer, cheesy top layer. It is so good.
And let’s be honest, it is so easy to make. This is a really great Homemade Mashed Potatoes Easy recipe. Even if you are a beginner in the kitchen, you can absolutely nail this dish. The steps are simple and straightforward.
There is nothing complicated here. Just boiling potatoes, mashing, and mixing. The oven does most of the final work for you. It’s a wonderful recipe for weeknights or when you are hosting a big dinner and need a reliable side dish.
This is the ultimate make ahead side. You can assemble the entire casserole a day in advance. Then, just pop it in the oven when you are ready to eat. This makes it a holiday dinner lifesaver. No more last minute potato mashing while trying to carve a turkey!
Seriously, this Cheesy Mashed Potatoes Recipe is a showstopper. It looks so impressive when you bring it to the table, all golden and bubbling. People will think you spent hours on it. We will just keep it our little secret how simple it truly was.
Ingredients
Here is what you will need to gather to make these amazing Loaded Mashed Potatoes. The ingredients are simple, but together they create something truly special. Everything should be easy to find at your local grocery store.
- 4 lbs russet potatoes, about 8 medium potatoes, peeled and cut into chunks
- ⅓ cup sour cream
- 4 oz cream cheese, softened
- ½ cup parmesan cheese
- 2 cups shredded cheddar cheese, divided
- ½ cup butter
- ½ cup half & half
- 2 tsp garlic powder
- 1.5 tsp salt
- ½ tsp pepper
Step By Step Instructions
Ready to make the best Mashed Potatoes of your life? Let’s walk through it together. Just follow these simple steps, and you’ll have a delicious side dish in no time.
Step 1: Cook The Potatoes
First things first, let’s get those potatoes cooked. Grab your peeled and chunked russet potatoes and place them in a large pot. You want to make sure the pot is big enough so they have some room.
Now, fill the pot with cold water. You should cover the potatoes by about an inch. Adding them to cold water and bringing it all to a boil together helps the potatoes cook more evenly. It’s a small trick that makes a big difference.
Bring the pot to a rolling boil over high heat. Once it is boiling, you can reduce the heat to medium high. Let them cook for about 15 minutes. The exact time can vary depending on the size of your potato chunks.
You will know they are ready when they are fork tender. This means a fork should easily pierce a potato chunk with very little resistance. Once they are done, carefully drain all the water and return the potatoes to the hot pot. The residual heat will help dry them out a bit, which is key for fluffy Mashed Potatoes.
Step 2: Prepare The Casserole And Cheese Mixture
While your potatoes are bubbling away, you can get a few other things ready. Go ahead and preheat your oven to 350 degrees Fahrenheit. This way, it will be nice and hot when your potatoes are ready to be baked.
Next, grease a 3 quart casserole dish. You can use butter or a non stick cooking spray. This will prevent the delicious cheesy crust from sticking to the bottom. It makes serving and cleanup so much easier.
In a separate medium sized bowl, it is time to create the cheese blend. Add the sour cream, softened cream cheese, Parmesan cheese, and 1.5 cups of the shredded cheddar. Remember to set aside that remaining half cup of cheddar. We need it for the topping!
Mix everything in the bowl until it is well combined. It might look a little thick, but that’s totally fine. This glorious mixture is what will make your Loaded Mashed Potatoes so incredibly rich and creamy.
Step 3: Mash The Potatoes
Alright, your potatoes are drained and back in the warm pot. Now it is time to add the good stuff. Drop in the butter, half and half, salt, pepper, and garlic powder. The heat from the potatoes will help the butter melt beautifully.
Grab your potato masher and get to work. Mash everything together until the potatoes are broken down and the ingredients are combined. Don’t worry about getting them perfectly smooth just yet. We are just getting things started here.
A simple hand masher works great. It gives you more control and helps prevent you from overworking the potatoes. We want fluffy, not gummy. This is the first step to creating our Homemade Mashed Potatoes Easy base.
Step 4: Combine Everything
Now for the best part. Take that amazing cheese mixture you made earlier and add about half of it to the mashed potatoes. Use a spatula or a large spoon to gently fold it in. Folding is a much gentler motion than vigorous stirring.
Once the first half is mostly incorporated, go ahead and add the rest of the cheese mixture. Continue to fold gently until everything is just combined. Here is a very important tip: do not over mix!
Over mixing is the number one enemy of good Mashed Potatoes. It develops the starches too much and can result in a gluey, gummy texture. We definitely do not want that. So, be gentle. A few lumps are totally okay. They add character!
Step 5: Bake To Perfection
Carefully transfer your cheesy potato mixture into the prepared casserole dish. Use your spatula to spread it out into an even layer. This will help it bake uniformly and ensure everyone gets a good ratio of cheesy top to creamy interior.
Now, take that remaining half cup of shredded cheddar cheese that you so patiently saved. Sprinkle it evenly all over the top of the potatoes. This is going to create that irresistible golden brown crust we talked about.
Place the casserole dish in your preheated oven and bake for about 25 minutes. You are looking for the top to be bubbly and just beginning to brown around the edges. The whole kitchen will start to smell absolutely amazing.
Once baked, you can let it rest for a few minutes before serving. If you would like, you can garnish it with some fresh parsley or chopped chives. It adds a nice pop of color and a little bit of fresh flavor. And that’s it! Your delicious Cheesy Mashed Potatoes Recipe is ready to enjoy.
How To Store Leftovers
If you somehow end up with leftovers of these incredible Mashed Potatoes, storing them is a breeze. First, make sure they have cooled down to room temperature. You should not put a hot dish directly into the refrigerator.
Once cooled, cover the casserole dish tightly with plastic wrap or a lid. You can also transfer the potatoes to an airtight container. They will keep well in the refrigerator for up to 3 or 4 days.
When you are ready to reheat, you have a couple of options. You can scoop out a portion and microwave it. For best results, I recommend reheating them in the oven. Just cover the dish with foil and bake at 350 degrees until warmed through. This helps them stay creamy.
Tips
Want to make your Mashed Potatoes even better? Here are a few extra tips and tricks I have learned over the years. They can help you customize the recipe and ensure it comes out wonderfully every time.
Choosing the right potato is so important. Russet potatoes are your best bet for this recipe. They are high in starch and low in moisture, which makes for light and fluffy Mashed Potatoes. Other starchy potatoes like Idaho or Yukon Golds also work well.
For the creamiest results, make sure your dairy ingredients are not ice cold. Softened cream cheese, and even room temperature sour cream and half and half will incorporate much more smoothly into the hot potatoes. It helps prevent the potatoes from getting stiff.
Feel free to get creative with the cheeses! While this Cheesy Mashed Potatoes Recipe is fantastic as is, you could swap the cheddar for something like smoked Gouda, Monterey Jack, or even a bit of Gruyere for a nuttier flavor. It is a fun way to change things up.
Don’t be afraid to add some extras to make truly Loaded Mashed Potatoes. Cooked and crumbled bacon, sliced green onions, or even some roasted garlic would be delicious folded into the mixture before baking. Just be mindful not to over mix when adding them.
If you don’t have a potato masher, you can use a potato ricer for an even smoother texture. A ricer pushes the cooked potato through small holes, making them incredibly fine and fluffy. Just avoid using a food processor or blender. They will overwork the potatoes and turn them into a gummy paste.
Conclusion
And there you have it! A simple, yet incredibly flavorful recipe for baked cheesy Mashed Potatoes. It is a true comfort food classic with a delicious twist. It is perfect for holiday gatherings, Sunday dinners, or any time you need a side dish that is sure to impress.
This Homemade Mashed Potatoes Easy recipe proves that you don’t need complicated techniques to create something wonderful. With just a few simple ingredients and a little bit of love, you can make a dish that will have everyone asking for seconds. I hope you enjoy making and eating these potatoes as much as I do.
FAQ
What Are The Best Potatoes For Mashing?
The best potatoes for mashing are starchy potatoes. Russet potatoes are the top choice because they break down easily and absorb dairy well, resulting in light and fluffy Mashed Potatoes. Yukon Gold potatoes are another great option. They are slightly less starchy and have a naturally buttery flavor.
Can I Make These Ahead Of Time?
Absolutely! This is one of the best things about this Cheesy Mashed Potatoes Recipe. You can prepare the entire dish, spread it in the casserole dish, cover, and refrigerate for up to two days. When you are ready to serve, just bake as directed. You might need to add 5 to 10 minutes to the baking time since it will be starting from cold.
Can I Use Different Cheeses?
Yes, feel free to experiment with different cheeses. This recipe is very flexible. Good melting cheeses like Monterey Jack, Gouda, or Fontina would be delicious substitutes for the cheddar. You could also try adding a bit of pepper jack for a spicy kick. The combination of cheeses is what makes these Loaded Mashed Potatoes so good.
My Potatoes Are Gummy, What Did I Do Wrong?
Gummy Mashed Potatoes are usually caused by one of two things: using the wrong type of potato or overworking them. Waxy potatoes have less starch and can become pasty. More commonly, using an electric mixer or food processor breaks down the starch molecules too much, leading to that gluey texture. Always use a hand masher or a ricer and mix gently, just until combined.
Cheesy Baked Mashed Potatoes
Enjoy a simple yet indulgent recipe for cheesy baked mashed potatoes, loaded with sharp cheddar, nutty Parmesan, and creamy cream cheese. Baked to golden perfection, these fluffy potatoes are a comforting side dish that’s easy to make and sure to please.
Requirements
Ingredients
Instructions
- Place peeled and chunked russet potatoes in a large pot, cover with cold water by about an inch. Bring to a rolling boil over high heat, then reduce to medium-high and cook for about 15 minutes until fork tender. Drain well and return to the hot pot to dry slightly.
- While potatoes cook, preheat oven to 350°F (175°C) and grease a 3 quart casserole dish. In a medium bowl, combine sour cream, softened cream cheese, Parmesan cheese, and 1.5 cups of shredded cheddar. Mix well and set aside the remaining ½ cup cheddar for topping.
- Add butter, half & half, salt, pepper, and garlic powder to the drained potatoes in the pot. Mash with a potato masher until broken down and combined.
- Add about half of the cheese mixture to the mashed potatoes. Gently fold in with a spatula until mostly incorporated. Add the remaining cheese mixture and gently fold until just combined. Avoid overmixing to prevent gummy potatoes.
- Transfer the cheesy potato mixture to the prepared casserole dish, spreading into an even layer. Sprinkle the reserved ½ cup shredded cheddar cheese evenly over the top.
- Bake for about 25 minutes, or until bubbly and golden brown around the edges. Let rest a few minutes before serving. Garnish with fresh parsley or chopped chives if desired.
Notes
Russet or Yukon Gold potatoes are best for fluffy mashed potatoes due to their high starch content.
Use room temperature dairy ingredients (cream cheese, sour cream, half & half) for smoother incorporation.
Experiment with other melting cheeses like smoked Gouda, Monterey Jack, or Gruyere.
Add extras like cooked bacon, sliced green onions, or roasted garlic for loaded mashed potatoes.
A potato ricer can be used for an even smoother texture, but avoid food processors or blenders to prevent gummy results.
Nutrition
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