Description
Have you ever wondered if it is possible to make a potato dish that is perfectly creamy on the inside but has a loud, satisfying crunch on the top? This Mashed Potato Bake is the answer! It combines the creamy comfort we love with a crispy texture that makes every bite interesting.
Ingredients
Scale
- 5 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1/2 cup unsalted butter, melted
- 1 cup whole milk, warmed
- 8 ounces sour cream
- 2 cups shredded sharp cheddar cheese (divided)
- 1 teaspoon garlic powder
- 1 teaspoon salt (plus more for boiling water)
- 1/2 teaspoon black pepper
- 2 tablespoons fresh chives, finely chopped
Instructions
- Prepare and Boil: Place potato chunks in a large pot and cover with cold salted water. Bring to a boil, then simmer for 15-20 minutes until fork-tender.
- Dry the Potatoes: Drain potatoes and return them to the hot pot for 1 minute over low heat to let extra steam escape for a better texture.
- Mash: Use a potato masher or ricer to mash by hand until mostly smooth. Do not use a blender.
- Mix the Base: Stir in melted butter, warm milk, sour cream, garlic powder, salt, pepper, and 1 cup of cheese. Fold until fluffy.
- Assemble for Crunch: Spread into a greased 9×13 inch dish. Use a fork to scrape the surface, creating ridges and peaks. Top with the remaining 1 cup of cheese.
- Bake: Bake at 400°F for 25-30 minutes until the cheese is bubbling and the potato peaks are golden brown.
Notes
Dryer potatoes soak up more butter and milk, so don’t skip the post-drain drying step. Avoid overworking the potatoes or using high-speed mixers to prevent a gummy texture. For extra crunch, turn on the broiler for the last 2 minutes of baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg