Southern Living Cheesy Baked Mashed Potatoes — Photo:
Caitlin Bensel; Food Stylist: Torie Cox

Active Time:

20 mins

Total Time:

1 hr

Servings:

8 to 10

Nothing is better than a dish of creamy, cheesy baked mashed potatoes on the table at your next gathering. This potato casserole is easy to prep ahead and will stay hot in the dish when you're serving dinner. We especially love these baked mashed potatoes alongside ham, but we think they would go well with just about anything.

Learn how to make baked mashed potatoes, and replace your standard potato side dish with this extra decadent one at your next meal.

Cheesy Baked Mashed Potatoes Ingredients

You'll call on the same ingredients you'd need for mashed potatoes in this dish, with the addition of lots of cheese.

Yukon gold potatoes: These potatoes are full of flavor and turn creamy when cooked and mashed. They have a slightly waxy texture which we prefer for this dish over the starchy texture of russets.
Half-and-half and salted butter: Heating the half-and-half and butter together helps them incorporate easily into the mashed potatoes. You can heat the mixture in the microwave or on the stovetop.
Kosher salt, ground black pepper, and garlic powder: Salt and pepper are standard, but we like the extra depth of flavor a touch of garlic powder gives to the casserole.
Cream cheese and sharp Cheddar: Cream cheese is one of our favorite tricks for creamy mashed potatoes. We use sharp Cheddar in this recipe for color and flavor, but you can use any firm, easy-melting cheese, such as pepper Jack, gruyere, or Havarti. Freshly shredded is also preferred as pre-shredded cheese are often coated in an anti-caking agent that keeps them from melting as well as the uncoated kind.
Sliced scallions or minced chives: A little sprinkle of something green makes for a pretty presentation, but you can skip this if you like.

Southern Living Cheesy Baked Mashed Potatoes ingredients — Caitlin Bensel; Food Stylist: Torie Cox

How To Make Cheesy Baked Mashed Potatoes

The basic steps for this dish come down to mashing and then baking the potatoes. It couldn't be easier. The full recipe, with step-by-step photos, is further below.

Cook the potatoes. Boil potatoes in salted water until tender.
Mash the potatoes. Mash potatoes with half-and-half, butter, and cream cheese. Add seasonings and shredded cheese.
Add potatoes to baking dish. Transfer the mashed potatoes to a 2-quart baking dish, and sprinkle with remaining Cheddar.
Bake the casserole. Bake until the potatoes are heated through, and the cheese is melted and lightly browned at edges.

How To Make Baked Mashed Potatoes Ahead

Prepare mashed potatoes through Step 5. Let cool, then cover, and refrigerate the casserole for up to two days before serving.

To reheat, let potatoes stand at room temperature while the oven preheats, about 30 minutes. Bake, covered with aluminum foil, 25 minutes. Uncover and bake 25 to 30 minutes longer or until potatoes are heated through.

What To Serve With Baked Mashed Potatoes

These mashed potatoes make a great side dish for just about any meal, from a holiday ham to dinner on the grill. Here are a few of our favorite pairings:

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Ingredients

Cooking spray
3 lb. Yukon Gold potatoes, peeled and cut into 1 1/2-in. pieces
1 Tbsp. plus 1 tsp. kosher salt, divided
2/3 cup half-and-half
6 Tbsp. salted butter, cut into pats
4 oz. cream cheese, softened
8 oz. sharp Cheddar cheese, shredded (about 2 cups), divided
1/2 tsp. coarsely ground black pepper
1/4 tsp. garlic powder
Sliced scallions or minced chives, for garnish (optional)

Directions

Prepare oven and baking dish:

Preheat oven to 375°F. Spray a 2-quart baking dish with cooking spray.

Caitlin Bensel; Food Stylist: Torie Cox
Cook potatoes:

Place potatoes in a stockpot and add enough water to cover by 1 inch. Stir in 1 tablespoon kosher salt. Bring to a boil over high, then reduce heat to medium and simmer, stirring occasionally, 10 minutes or until potatoes are tender. Drain potatoes and return to pot.

Caitlin Bensel; Food Stylist: Torie Cox
Melt butter and warm half-and-half:

While potatoes cook, combine half-and-half and butter in a microwave-safe measuring cup. Heat on HIGH in 30-second intervals until the butter has melted.

Caitlin Bensel; Food Stylist: Torie Cox
Mash potatoes:

Add butter mixture and cream cheese to potatoes. Mash potatoes by hand with a potato masher or use a handheld electric mixer to mix to desired degree of smoothness (do not overbeat).

Caitlin Bensel; Food Stylist: Torie Cox
Add cheese and seasonings:

Stir in 1 1/2 cups shredded cheese, remaining 1 tsp. salt, pepper, and garlic powder into mashed potatoes.

Caitlin Bensel; Food Stylist: Torie Cox

Transfer to prepared baking dish. Sprinkle with remaining shredded cheese.

Caitlin Bensel; Food Stylist: Torie Cox
Bake mashed potatoes:

Bake 30-35 minutes or until cheese is melted and potatoes are lightly browned at edges. Sprinkle with scallions or chives, if using.

Caitlin Bensel; Food Stylist: Torie Cox