Classic Cheesy Mashed Potato Bake
A rich and creamy mashed potato dish baked with multiple types of cheese until golden and bubbly, perfect as a comforting side.
Equipment
- Large pot
- Potato masher
- Electric mixer
- 9x13 inch baking dish
- Oven
Ingredients
Potatoes
- 3 pounds Russet or Yukon Gold potatoes
Dairy
- 1 cup whole milk warm
- 1/2 cup sour cream
- 4 ounces cream cheese softened
Butter
- 1/2 cup unsalted butter softened
Cheese
- 2 cups shredded sharp cheddar cheese divided
- 1 cup shredded Monterey Jack cheese divided
- 1 cup shredded Gruyere cheese divided
Seasonings
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
Optional Toppings
- Sliced green onions
- chives
- small pieces of cooked turkey
Instructions
Prepare the Potatoes
- Wash, peel, and cut the potatoes into 1-inch chunks, then boil them in salted water until fork-tender (about 15-20 minutes). Drain the potatoes well and dry them in the hot pot over low heat.
Infuse with Flavor
- Mash the hot potatoes until smooth, then mix in the softened butter, sour cream, cream cheese, warm milk, salt, black pepper, garlic powder, and onion powder until creamy, being careful not to overmix.
Cheesy Layering
- Gently fold in 1 1/2 cups of sharp cheddar, 1/2 cup of Monterey Jack, and 1/2 cup of Gruyere cheese into the potato mixture. Transfer and spread the mixture evenly into a lightly greased 9x13 inch baking dish.
Golden Brown Perfection
- Preheat your oven to 375°F (190°C). Sprinkle the remaining 1/2 cup sharp cheddar, 1/2 cup Monterey Jack, and 1/2 cup Gruyere cheese over the potatoes and bake for 25-30 minutes until golden brown and bubbly.
Rest and Serve
- Remove the bake from the oven and let it rest for 5-10 minutes before serving to allow the dish to set properly.
Notes
For best results, use good quality, fresh potatoes. Do not overmix the potatoes, as they can become gluey. The resting period is crucial for the dish to set properly.