Ultimate Cheesy Mashed Potato Bake
Indulge in the ultimate comfort food with this rich and creamy mashed potato bake, loaded with sharp cheddar and Monterey Jack cheeses, then baked until golden and bubbly. Perfect as a hearty side dish for any occasion.
Equipment
- Large pot
- Potato masher or electric mixer
- 9x13 inch baking dish
- Oven
Ingredients
Main Ingredients
- 2.5 lbs Russet potatoes (peeled and cut into 1-inch chunks)
- 3/4 cup unsalted butter (1/2 cup for mashing, 1/4 cup for topping)
- 1/2 cup warm whole milk
- 1/4 cup sour cream
- 1.5 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Pinch nutmeg
- 2 cups shredded sharp cheddar cheese (1.5 cups for folding, 1/2 cup for topping)
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup grated Parmesan cheese (for topping)
- Fresh chives, chopped (for garnish, optional)
Instructions
Preparation
- Place potatoes in a pot, cover with salted cold water, bring to a boil, then simmer until fork-tender (15-20 minutes).
- Drain potatoes and return to the pot. Add 1/2 cup butter, milk, sour cream, salt, pepper, garlic powder, and nutmeg.
- Mash the potatoes until smooth and creamy, being careful not to overmix.
- Gently fold in 1.5 cups sharp cheddar and all the Monterey Jack cheese until just combined.
- Transfer the mixture to a 9x13 inch baking dish and spread evenly.
- Sprinkle the remaining sharp cheddar and Parmesan cheeses over the top.
- Cut the remaining 1/4 cup butter into small pieces and dab them over the cheese.
Baking
- Preheat oven to 375°F (190°C). Bake for 25-30 minutes until golden brown and bubbly.
- Let the bake rest for a few minutes, then garnish with chives (optional) and serve warm.
Notes
For extra flavor, roast the garlic before adding it to the mashed potatoes. You can also experiment with other cheese combinations like Gruyere or fontina for a different twist.