This recipe for Cheesy Baked Mashed Potatoes produces the creamiest potatoes that can even be made ahead of time! So easy to make and loaded with so much flavour, this side dish is sure to be a hit with the family!
5lbsRusset or Yukon Gold potatoeswashed and peeled
1/4cupbutter+ more for greasing baking dish
1- 1 1/2cupsmilk
salt and pepperto taste
2cupscheddar cheesedivided
2tablespoonschiveschopped, + more for garnish
Instructions
Preheat oven to 350F and grease a baking dish with butter (a 9x13 inch dish or similar is recommended. I used an 11x11 inch dish.)
Peel the potatoes and cut them into 1/2 inch pieces.
Place the potatoes in a large pot and cover them with cold, salted water. There should be about an inch more water than needed to cover the potatoes.
Bring the potatoes to a boil and then lower the temperature to medium. Let the potatoes simmer until they are fork tender, about 15 minutes.
Drain the potatoes and place them back into the pot or in a large bowl. Add the butter and about half of the milk and begin to whip the potatoes with a hand-held mixer on low speed. Whip the potatoes until smooth, adding more milk as needed and seasoning them with salt and pepper. [Be careful not to over-whip the potatoes as they can become gummy. Whip only until smooth.]
Stir in 1/2 cup cheddar cheese and the chives.
Transfer the mashed potatoes to the greased baking dish and spread them evenly.
Top the mashed potatoes with a the remaining grated cheddar cheese and bake in the oven for about 20 minutes or until the cheese is melted.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.