These Cheesy Baked Mashed Potatoes are the ultimate comfort food—creamy, cheesy, and topped with a golden crust that’s downright irresistible. Whether you’re making them fresh or prepping ahead, this recipe is sure to be the star of your table!
Sometimes plain ol’ mashed potatoes aren’t enough. Sometimes you want something a little extra – a little special. That’s what these Cheesy Baked Mashed Potatoes are… a little extra.
They’re rich, creamy, and loaded with cheesy goodness, all topped off with a golden, bubbly crust that makes you want to grab seconds—or thirds.
Now, we all love a good mashed potato, but when you take that classic side dish and bake it, it transforms into something extraordinary. Let me show you how to make this crowd-pleaser and why it’s a must for your next family dinner or holiday spread.
Which Potatoes Work Best?
When it comes to mashed potatoes, choosing the right spud can make all the difference. For this recipe, I love using yellow potatoes (often called Yukon Golds). They’re naturally creamy and buttery, with just the right balance of starchiness to whip up into smooth, luxurious mashed potatoes.
That said, russet potatoes are another excellent choice! They’re high in starch, so they mash up light and fluffy, creating that airy texture we all crave. If you’re after a slightly richer and creamier result, stick with Yukon Golds. But if you want ultra-fluffy potatoes that soak up all that cheesy goodness, russets will do the trick.
Why Bake Mashed Potatoes?
Baking mashed potatoes transforms them into something truly special by creating a golden, cheesy crust that’s crisp on the outside while keeping the inside irresistibly creamy. It also deepens the flavors, as the cheese melts and mingles with the butter for an indulgent, cohesive dish. Plus, it’s perfect for make-ahead prep—just assemble and refrigerate until you’re ready to bake.
Prepping Cheesy Baked Mashed Potatoes in Advance
One of the best things about this recipe—aside from how absolutely delicious it is—is how versatile it can be when it comes to timing. Whether you’re getting a head start on a holiday feast or prepping for a casual dinner party, these potatoes are just as good when made in advance.
Option 1: Prep to Bake Later
You can whip up the mashed potatoes, fold in all that cheesy goodness, spread them into your baking dish, and cover it tightly. Pop the dish into the fridge and forget about it until it’s time to bake. When you’re ready, simply take it out, let it sit at room temperature for about 30 minutes, and bake as directed. This method is perfect when you want to serve them fresh and hot without doing the heavy lifting right before mealtime.
Option 2: Bake and Reheat
If your schedule is extra tight, you can take it one step further by baking the potatoes completely ahead of time. Once baked, allow them to cool, cover them well, and store them in the fridge. When it’s time to serve, wrap the dish in foil and reheat the oven at 350°F until warmed through – about 45 minutes.
Both methods deliver creamy, cheesy perfection, so it just depends on what works best for you. Either way, these potatoes will be a hit, and no one will guess you weren’t mashing away in the kitchen five minutes before dinner!
The Science of Deliciousness
After boiling, letting the potatoes steam for a few minutes before mashing is a small step that makes a big difference. When you drain the water and allow the residual heat to evaporate any excess moisture, the potatoes dry out slightly. This prevents them from being waterlogged, which can lead to a gummy or gluey texture when mashed. Instead, you get fluffy, light potatoes that are perfect for soaking up all the butter, cream, and cheese. It’s a quick trick rooted in science, and trust me, it’s worth the extra minute or two!
Recipe Card
Cheesy Baked Mashed Potatoes
Ingredients
- 5 pounds yellow potatoes – like Yukon Gold (russets work, too)
- 2 teaspoons salt
- 10 tablespoons unsalted butter (room temperature – divided)
- 4 ounces cream cheese (room temperature)
- 1 cup milk
- 2 cups Italian blend shredded cheese
- 1 tablespoon finely chopped fresh chives (optional)
Instructions
- Wash, peel, and cut the potatoes into 1-inch cubes. (You'll want them to be as close in size as possible so they cook evenly.) Place the potatoes into a large pot and just cover with cool water. Add 2 teaspoons of salt. Place over medium-high heat and bring to a boil. Reduce the heat to a low boil, stirring occasionally, and cook for 15 to 20 minutes or until the potatoes are tender when pierced with a fork.
- While they cook, preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- Drain the potatoes in a large colander and allow them to drain until most of the steam has stopped. This rids the potatoes of excess moisture. Add the hot potatoes back to the same pot or another large bowl. Add 8 tablespoons butter, cream cheese, and milk. Use a potato masher to mash the potatoes to your liking. (You can also use a hand mixer to mash the potatoes, just be cautious not to over-mix or they may become paste-like.) Mix until all the butter and cream cheese has melted and combined. Add the Italian cheese and stir to combine. Add more milk if necessary to get them to a smooth consistency. Add salt and pepper to taste.
- Spread the mixture into the prepared baking dish. Slice the remaining 2 tablespoons of butter into pats and scatter it across the top. Bake for 45 to 55 minutes or until the peaks are golden brown. Allow to rest for about 10 minutes before serving. Top with chopped chives, if desired.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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