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The Ultimate Creamy Baked Mashed Potatoes with a Golden Cheese Topping

Close-up of creamy baked mashed potatoes topped with a deeply browned, golden cheese crust in a white baking dish.
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This recipe delivers the creamiest mashed potatoes you will ever make, finished with a golden, cheesy crust in the oven. It is the perfect, rich side dish for your holiday dinners or any night you crave ultimate comfort food.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and quartered
  • 1 cup whole milk
  • 8 tablespoons unsalted butter, cut into pieces
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 teaspoon salt, plus more for boiling
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded sharp cheddar cheese (for topping)
  • 2 tablespoons melted butter (for topping)
  • 1/4 cup crispy bacon bits (optional, for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Place the peeled and quartered potatoes in a large pot and cover them with cold water. Add 1 tablespoon of salt to the water. Bring the water to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes.
  3. Drain the potatoes completely. Return them to the hot, empty pot over low heat for one minute, shaking gently to dry out any excess moisture. This step helps prevent gummy mashed potatoes.
  4. Remove the pot from the heat. Add the 8 tablespoons of butter, whole milk, cream cheese, and sour cream.
  5. Using a potato masher or an electric hand mixer on low speed, mash and mix the ingredients until the potatoes are smooth and velvety. Do not overmix.
  6. Stir in the 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and adjust seasoning if needed.
  7. Spread the creamy mashed potatoes evenly into the prepared baking dish.
  8. In a small bowl, mix the 1/2 cup of shredded cheddar cheese with the 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the potatoes. If using, sprinkle bacon bits over the cheese.
  9. Bake for 20 to 25 minutes, or until the potatoes are heated through and the cheese topping is melted and golden brown.
  10. Let the baked mashed potatoes rest for 5 minutes before serving.

Notes

  • For the creamiest texture, use starchy potatoes like Russets or Yukon Golds.
  • You can prepare the mashed potatoes up to the point of baking a day ahead. Cover and refrigerate, then add 10-15 minutes to the baking time when ready to serve.
  • If you want a richer flavor, substitute half of the milk with heavy cream.
  • This recipe is a great base for a loaded baked potato casserole; add chives or green onions after baking.

Nutrition

Find it online: https://cookincorner.com/creamy-baked-mashed-potatoes-recipe/