Cheesy Baked Mashed Potatoes
November 12, 2014
Categories: Comfort Food, Dinner, Side Dishes, Dairy, Cheese, Vegetables, Potatoes, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Potluck, Sunday Dinner, Thanksgiving, Winter, Oven Bake, No Eggs, Vegetarian, Make it from scratch, Kosher Dairy more
"These are a killer recipe for mashed potatoes, it the best mashed potato side dish, I make it with a Mexican blend cheese which I think is better than cheddar, don't make this with red potatoes or you will have sticky glue-like potatoes, yuck! Recipe can be made and refrigerated 24 hours ahead before you bake it"
- Serving Size: 1 (415.4 g)
- Calories 559.3
- Total Fat - 32.8 g
- Saturated Fat - 20.2 g
- Cholesterol - 94.8 mg
- Sodium - 508.8 mg
- Total Carbohydrate - 51.6 g
- Dietary Fiber - 7.3 g
- Sugars - 4.4 g
- Protein - 16.7 g
- Calcium - 395.8 mg
- Iron - 1.8 mg
- Vitamin C - 27.9 mg
- Thiamin - 0.3 mg
Preheat the oven to 400 degrees F.
Coat a 13 by 9 by 2-inch baking dish with soft butter and set aside.
Cook the potatoes in a large pot of boiling salted water until they are fork-tender, about 20 minutes. Drain; return the potatoes to the same pot and mash well. To the HOT mashed potatoes, mix in the half and half, 1/2 cup butter and cream cheese until completely blended.
Mix in the cheddar cheese and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper.
Spoon potato mixture into the prepared baking dish.
TOPPING: Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. (Recipe can be prepared up to this point 24 hours ahead of time; cover and chill).
Bake, uncovered, until the topping is golden brown, about 20 minutes or a little more if baking from out of the fridge, I've taken these cold from the fridge to holiday dinners and the host just bakes it.
Tips & Variations
- 9x13 inch baking dish