Baked mashed potatoes are the perfect side dish to accompany any dinner. Creamy, cheesy mashed potatoes that are topped with cheese and baked until golden in color. You can even make these mashed potatoes ahead of time and bake before dinner is ready.
We love mashed potatoes in my home. I probably make creamy rich whipped potatoes at least once a week. Whether its my sour cream and chive mashed potatoes or classic Instant Pot Mashed Potatoes you’ll find some form of potato on my dinner table. During the holidays and on Sunday’s I’ll make my baked mashed potatoes recipe. I love this recipe because I can make them ahead and bake once I’m ready to serve dinner.
[feast_advanced_jump_to]Why this Recipe Works
Fresh ingredients with zero boxed ingredients.
The cheese baked mashed potatoes are naturally gluten free!
Baked mashed potatoes are perfect for making ahead and reheating when you are ready to eat.
Ingredients
- Potatoes – I find that Russet Burbank Idaho Potatoes work best. I prefer them peeled and evenly sliced.
- Dairy – Butter, milk , and some of the shredded cheddar cheese for the mashing. Then even more cheddar cheese for topping.
- Seasonings – I love the flavor of fresh chives in this recipe. Also a little salt and pepper to season the potatoes is all you will need.
- Cooking Spray – You’ll want a few sprays of non-stick cooking spray to coat the baking dish. Trust me, you don’t want to skip that step or else it’s gonna be a mess to clean up!
How to Make Baked Mashed Potatoes
Peal and Slice – Peal and evenly cut the potatoes into 1-½ inch pieces. Rinse the potatoes well and add to a large pot of water. Add one tablespoon of salt to the water.
Boil Potatoes– Boil on high for 20 minutes. Once the potatoes are cooked through and fork tender, remove from heat, and drain.
Preheat oven to 350 degrees.
Mash – Place the potatoes back in the pot. Add butter, 1 cup of shredded cheddar cheese, ¼ cup of diced chives, black pepper and whole milk. Mash until smooth and creamy.
Prepare Baking Dish – Spray a baking dish (at least 9 x9 but I used a large oval dish) with cooking spray, then pour the potatoes into the dish. Smooth out and top with additional half cup of shredded cheddar cheese and diced chives.
Bake – Bake for 20 minutes until the cheese is golden brown and bubbly. Remove from the oven and carefully spoon out portions of potatoes.
FAQs
This recipe for baked mashed potatoes yields roughly 6-8 servings depending on the size of the scoops you dish out!
You do not have to peel the potatoes for mashed potatoes; however, you will not get the same silky smooth texture without taking the time to peel them.
I always boil my potatoes before mashing. You can bake the potatoes, scoop the cooked insides out and mash as another option. You will want to mash the potatoes while they are hot and not cold/next day cooked potatoes.
I have heard of people putting flour in mashed potatoes if they add too much liquid to the potatoes.However, I have never tried that method. It’s always best to add very little liquid and add it as you go so you don’t thin out your potatoes. My potatoes always come out light and fluffy if you follow this recipe.
Tips & Tricks
Here are my favorite tips and tricks when making cheesy mashed potatoes.
- Cooking Times Vary – Remember every cook top cooks differently. If your potatoes are done 10 minutes early by all means take them off the burner and drain them. You know your stove better than I do.
- Watery Potatoes – If your potatoes hold a lot of water in them you may need less milk.
- Dairy – Whenever you are making mashed potatoes you want the dairy products at room temperature. I like to measure the dairy ingredients and let them sit out as soon as I start to boil the potatoes. This will allow for plenty of time for the milk and butter to warm to room temperature.
- Potato Masher – I have found that a meat/potato masher works best for chunkier mashing potatoes. For extra creamy mashed potatoes you can use stainless steel potato masher or even a potato ricer.
- Make Ahead Potatoes – The best part of this recipe is that you can make them ahead of time. Follow all the steps up until you are ready to bake. Wrap your dish in plastic wrap and refrigerate for up to 2 days. Once you are ready to bake make sure you take the tray of mashed potatoes out of the refrigerator about an hour before baking.
Main Dish Recipes
Looking for something to serve these cheesy potatoes with? Try these other delicious recipes…
Still Craving Potatoes? Try these other recipes….
If you make this baked mashed potatoes recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Baked Mashed Potatoes
Equipment
- Stove Top
- Oven
Ingredients
- 2 pounds Russet Burbank Idaho Potatoes peeled and diced
- 1 tablespoon salt
- 4 tablespoons salted butter
- 1 cup shredded cheddar cheese + ½ cup
- ¼ cup chives diced + 2 tbsp
- ½ teaspoon black pepper
- ¼ cup whole milk
- Cooking Spray
Instructions
- Peal and evenly cut the potatoes into 1-½ inch pieces. Rinse the potatoes well and add to a large pot of water. Add one tablespoon of salt to the water. Boil on high for 20 minutes. Once the potatoes are cooked through and fork tender, remove from heat, and drain.2 pounds Russet Burbank Idaho Potatoes, 1 tablespoon salt
- Preheat oven to 350 degrees.
- Place the potatoes back in the pot. Add butter, 1 cup of shredded cheddar cheese, ¼ cup of diced chives, black pepper and whole milk. Mash until smooth and creamy.4 tablespoons salted butter, 1 cup shredded cheddar cheese + ½ cup, ¼ cup chives, ½ teaspoon black pepper, ¼ cup whole milk
- Spray a baking dish (at least 9 x9 but I used a large oval dish) with cooking spray, then pour the potatoes into the dish. Smooth out and top with additional half cup of shredded cheddar cheese and diced chives.1 cup shredded cheddar cheese + ½ cup, Cooking Spray, ¼ cup chives
- Bake for 20 minutes until the cheese is golden brown and bubbly. Remove from the oven and carefully spoon out portions of potatoes.
Notes
- Cooking Times Vary – Remember every cook top cooks differently. If your potatoes are done 10 minutes early by all means take them off the burner and drain them. You know your stove better than I do.
- Watery Potatoes – If your potatoes hold a lot of water in them you may need less milk.
- Dairy – Whenever you are making mashed potatoes you want the dairy products at room temperature. I like to measure the dairy ingredients and let them sit out as soon as I start to boil the potatoes. This will allow for plenty of time for the milk and butter to warm to room temperature.
- Potato Masher – I have found that a meat/potato masher works best for chunkier mashing potatoes. For extra creamy mashed potatoes you can use stainless steel potato masher or even a potato ricer.
- Make Ahead Potatoes – The best part of this recipe is that you can make them ahead of time. Follow all the steps up until you are ready to bake. Wrap your dish in plastic wrap and refrigerate for up to 2 days. Once you are ready to bake make sure you take the tray of mashed potatoes out of the refrigerator about an hour before baking.