Description
Mashed Potato Bake is a creamy, oven-finished twist on classic mashed potatoes that turns soft mash into a sliceable, golden-topped casserole. The center stays fluffy and rich, while the edges bake up lightly crisp and toasted. It’s ideal for holidays, potlucks, or anytime you want a comforting side dish that can be made ahead and reheated with ease.
Ingredients
- 6 cups mashed potatoes (thick and smooth, preferably Russet or Yukon Gold)
- 2 large eggs (room temperature, lightly beaten)
- 1/2 cup heavy cream (or half-and-half for lighter option)
- 1/2 cup sour cream (full-fat for best texture)
- 1 1/2 cups shredded sharp cheddar cheese (freshly shredded melts best)
- 3 tablespoons unsalted butter (melted, plus extra for greasing dish)
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder (optional, for depth)
- 2 tablespoons chopped fresh chives (optional garnish)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter; the oven should be fully heated before baking for even browning.
- Prepare Mixture: In a large bowl, combine mashed potatoes, melted butter, heavy cream, and sour cream; mix for 1–2 minutes until smooth and thick, holding soft peaks.
- Add Eggs: Stir in the beaten eggs and mix for 1 minute until fully incorporated; the mixture should look creamy and slightly glossy with no streaks of egg.
- Add Cheese and Seasoning: Fold in 1 cup of shredded cheddar, salt, pepper, and garlic powder; mix for 1 minute until evenly distributed and visibly speckled with cheese.
- Transfer to Dish: Spread the mixture evenly into the prepared baking dish, smoothing the top with a spatula; it should sit thick and level, not runny.
- Top with Cheese: Sprinkle the remaining 1/2 cup cheddar evenly over the surface; the layer should fully cover the top for even browning.
- Bake: Bake at 375°F (190°C) for 30 minutes until the top is golden brown and the center reaches 165°F (74°C); edges should appear lightly crisp and pull slightly from the sides.
- Rest: Remove from oven and let rest for 10–15 minutes at room temperature; the center will firm up and slice cleanly without appearing wet.
- Garnish and Serve: Sprinkle with chopped chives before serving; the interior should be creamy while holding its shape when scooped.
Notes
- Substitutions: Swap cheddar with Gruyère, mozzarella, or Monterey Jack. Greek yogurt can replace sour cream in equal amounts.
- Make-Ahead: Assemble fully, cover tightly, and refrigerate up to 24 hours before baking. Bake at 375°F (190°C) for 35–40 minutes if starting cold.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- How to reheat mashed potato bake: Reheat covered in a 350°F (175°C) oven for 15–20 minutes, or until heated through to 165°F (74°C). Individual portions can be microwaved for 2–3 minutes, stirring halfway.
- Serving Suggestion: Serve alongside roasted meats or spoon warm Marinara Sauce over the top for a comforting variation.
Nutrition
- Array