Description
Creamy baked mashed potatoes with cheddar bring pure comfort to your dinner table, melting with sharp cheese and golden crispy edges that make your family smile. Hearty potato goodness arrives straight from the oven, ready to become the star side dish everyone craves.
Ingredients
Scale
Main Ingredients:
- 3 pounds russet potatoes
- 4 cups shredded white cheddar
Dairy and Creamy Elements:
- ½ cup butter
- 1 cup sour cream
- ½ cup milk
Seasonings and Herbs:
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons dried thyme
- Fresh chopped chives
Instructions
- Preheat the oven to 375°F and grab a 9×13-inch baking dish. Grease the dish thoroughly to prevent sticking.
- Rinse 3 pounds of russet potatoes and slice each potato in half. Drop the halved potatoes into a pot of salted boiling water.
- Boil the potatoes for exactly 30 minutes until they’re fork-tender. Test their softness by piercing with a sharp knife.
- Drain the potatoes completely in a colander. Return them to the hot pot and let excess steam evaporate for 2-3 minutes.
- Mash the potatoes using a potato masher until they reach a smooth, creamy consistency with no large chunks.
- Add ½ cup butter, 1 cup sour cream, ½ cup milk, and 3 cups shredded white cheddar to the potatoes. Mix gently but thoroughly.
- Sprinkle in 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 2 teaspoons dried thyme.
- Stir the seasonings into the potato mixture, tasting and adjusting flavors as needed for balanced seasoning.
- Transfer the creamy potato mixture into the prepared baking dish, spreading it evenly with a spatula.
- Scatter the remaining 1 cup of shredded cheddar across the top of the potatoes.
- Cover the dish tightly with aluminum foil and bake at 375°F for exactly 30 minutes.
- Remove the foil and continue baking for an additional 15 minutes until the cheese turns golden and edges become crispy.
- Remove from the oven and let the potatoes rest for 5 minutes to set and cool slightly.
- Garnish with freshly chopped chives just before serving for a burst of color and fresh flavor.
Notes
- Salt the boiling water generously to enhance the potatoes’ natural flavor and season them from the inside out.
- Let potatoes steam dry after draining to ensure a fluffier, less watery mashed potato texture.
- For a smoother consistency, use a ricer or food mill instead of a traditional masher.
- Consider swapping regular milk with buttermilk for a tangy twist that adds extra richness to the dish.
- Vegetarian option works perfectly as-is, making this recipe adaptable for meat-free diners.
- If watching calories, substitute half the cheddar with low-fat cheese and use Greek yogurt instead of sour cream.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 471 kcal
- Sugar: 3 g
- Sodium: 585 mg
- Fat: 33 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 85 mg