🥔 Baked Mashed Potatoes
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Ingredients
-
2 lbs (900 g) potatoes, peeled and cubed (Yukon Gold or Russet)
-
4 tbsp butter
-
1/2 cup (120 ml) milk (or cream for richer potatoes)
-
1/2 tsp salt, plus more to taste
-
1/4 tsp black pepper
-
1/2 cup shredded cheese (optional, for topping)
-
2 tbsp butter (optional, for dotting on top)
Instructions
1. Boil the potatoes
-
Place cubed potatoes in a large pot and cover with cold water.
-
Add 1/2 tsp salt and bring to a boil.
-
Cook 15–20 minutes until potatoes are tender and easily pierced with a fork.
2. Mash the potatoes
-
Drain and return potatoes to the pot.
-
Add butter, milk, salt, and pepper. Mash until smooth and creamy.
-
Adjust seasoning to taste.
3. Prepare for baking
-
Preheat oven to 375°F (190°C).
-
Spread mashed potatoes in a greased 9×13-inch baking dish.
-
Optional: Dot the top with butter and sprinkle with shredded cheese.
4. Bake
-
Bake 20–25 minutes, until the top is lightly golden and cheese (if using) is melted and bubbly.
💡 Tips
-
Extra creamy: Use half-and-half or heavy cream instead of milk.
-
Add flavor: Mix in roasted garlic, sour cream, or chives.
-
Crispy topping: Sprinkle breadcrumbs or Parmesan cheese on top before baking for a crunchy crust.
If you want, I can give a “Loaded Baked Mashed Potato Casserole” version with bacon, cheese, and green onions — even more indulgent and perfect for a family dinner.
