Oven Baked Cheese Mashed Potatoes
Baked cheese mashed potatoes are bursting with garlic, melted cheeses, and sour cream. Served casserole style, perfect for holidays or any day of the week!
Oven Baked Cheese Mashed Potatoes
These oven baked mashed potatoes have something for everyone. The garlic flavor is gentle but enough to really complement the flavors of the creamy potatoes, the slightly tangy sour cream, and the melted cheddar and Parmesan cheeses.
My earliest memory of baked mashed potatoes was when I was around 5 or 6 years old. My grandma would make them for holiday gatherings and for church potlucks. I still remember people coming back for more and that she never had leftovers.
Oven baked cheese mashed potatoes will always hold a special place in my heart, and I truly hope that you enjoy this recipe as much as my family does.
Baked cheese mashed potatoes are bursting with garlic, melted cheeses, and sour cream. Served casserole style, perfect for holidays or any day of the week!
- 4 lb russett potatoes, (peeled)
- 1.5 cup cheddar cheese, (shredded)
- 1 cup sour cream
- 1 cup Parmesan cheese, (finely grated)
- 1/2 cup milk
- 1/3 cup butter
- 2 tsp salt
- 2 tsp garlic powder
- 1/2 tsp freshly ground black pepper
Place peeled and quartered potatoes in a large pot. Add enough water to to cover the potatoes. Stir in 1 tsp of salt at this point. Bring to a boil. When it starts to boil, turn the temperature down to a simmer and cover the pot. Allow to simmer 20-25 minutes, or until the potatoes are tender enough to mash. You are looking for the ability to pierce the potato with a paring knife easily.
Preheat the oven to 425 degrees F at this point. Drain the potatoes and place them into a mixing bowl. Add the butter, 1 tsp of the salt, the pepper, garlic powder, sour cream, milk, Parmesan cheese, and the cheddar cheese. Mix on medium speed until the mashed potatoes are creamy with very few lumps. Do not over mix or the texture will become gummy.
When the mixture is blended, spread it evenly into a glass casserole dish. I usually use an 8.5" by 11 inch dish, but it can be larger or smaller than that and it will still work just fine.
When the oven has finished preheating, place the casserole dish into the oven. Bake for about 20-25 minutes. You are looking for the potatoes to start to get a golden color on top, be hot in the center, and for all of the cheese to be melted.
Allow to cool a few minutes before serving.