Baked Mashed Potatoes Recipe
Perfect Baked Mashed Potatoes!
These delicious mashed potatoes can be made up to two days in advance! Ideal for a busy holiday meal, like Thanksgiving, Christmas, or Easter. Mashed potatoes are wonderful served as a side dish to nearly any meal; steak, ham, turkey, and more!
This mashed potato recipe is designed to be baked and can be made-ahead of time, if desired. They stay moist and flavorful through it all! I love the cheesy crumb topping too. You won’t need gravy for these potatoes!
I always remember my mom cutting potatoes into chunks before cooking them for mashed potatoes. But slicing the potatoes before boiling ensures that they will cook more evenly. It makes sense! I think it might also speed up the process a bit.
Don’t worry about the Dijon mustard and cayenne. I was concerned the first time, but trust me, they will not overpower the dish. The ingredients really just enhance the flavor of the mashed potatoes. So delicious! My mashed-potato-loving SIL gave her seal of approval too, which is kind of a big deal since she prefers a bowl of mashed potatoes over a bowl of ice cream. 🙂
This recipe makes a large 9×13 pan of mashed potatoes, which should easily feed 8 to 10 people. If you want a little more kick to your potato casserole, you can use pepper jack cheese instead of the cheddar.
The most highly recommended potato ricer: RSVP International Potato Ricer. I will have one the next time I make mashed potatoes! Can’t wait to try it out.
Baked Mashed Potatoes Recipe
- 5 pounds russet potatoes, peeled, sliced into 3/4-inch thick rounds, and rinsed thoroughly
- 2 1/2 cups whole milk, warmed
- 1 cup sour cream
- 8 tablespoons unsalted butter, melted
- 2 1/2 teaspoons Dijon mustard
- 1 large garlic clove, minced (1 teaspoon)
- 1/8 teaspoon cayenne
- salt and pepper
- 8 ounces extra sharp cheddar cheese, shredded (2 cups)
- 3/4 cup Italian bread crumbs
- 2 tablespoons unsalted butter, melted
- Place potatoes in large Dutch oven or pot and cover by 1 inch of water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender, about 15 minutes.
- Drain the potatoes in a colander. Set a food mill or ricer over the now empty, but still warm, pot. Working in batches, process the potatoes into the pot. Stir in the milk, sour cream, butter, Dijon, garlic, and cayenne until combined. Season with salt and pepper to taste.
- Spread the potato mixture into a 9x13 baking dish. Sprinkle the cheese evenly over the top. Stir together the bread crumbs and melted butter until uniform, then sprinkle over the top of the cheese.
- Cover the dish tightly with plastic wrap and refrigerate for up to 2 days.
- Preheat oven to 350. Remove plastic wrap and cover the dish tightly with foil. Bake for 20 minutes. Remove foil and continue to bake until heated through and crumbs are crisp, 20-30 minutes longer.
To Serve Right Away:
- Bake the mashed potatoes in 350-degree oven, uncovered, until hot throughout, 25-30 minutes.
Recipe Adapted From: The Best Make-Ahead Recipe