Baked Cheesy Mashed Potatoes
This baked cheesy mashed potatoes, also known as mashed potato casserole, is so delicious and packed full of flavor. It is rich, fluffy, creamy and cheesy, making it the perfect side dish for any meal.
Ingredients
- 1.2 lb potatoes Maris Piper, King Edward, Russets and the likes.
- 6 Tablespoons unsalted butter
- 1 cup sharp cheddar cheese
- ½ cup mozzarella cheese
- ½ cup gruyere cheese
- 3 garlic cloves
- 3 springs fresh thyme
- 1½ cups Milk You can use up to 2 cups
- Salt and black pepper to taste
- 2 Tablespoons parsley finely chopped
Instructions
- Peel the potatoes and cut them into large chunks similar in size so they cook evenly. Place the chopped potatoes in a large pot over high heat and cover with water about 2 inches above them. Add salt, fresh thyme, and garlic and stir briefly to combine.1.2 lb potatoes, 3 garlic cloves, 3 springs fresh thyme, Salt and black pepper to taste
- Preheat the oven to 400F /200C.
- Reduce the heat to medium-high and boil the potatoes until fork tender, about 12-15 minutes. Drain the potatoes completely (remove the thyme stem) and return them to the pot. Let them cool while you heat the milk and butter.
- In the meantime, Heat the milk and butter in a saucepan until the butter melts. Remove the pan from the heat and set aside.6 Tablespoons unsalted butter, 1½ cups Milk
- Using a potato ricer, handheld masher or electric potato masher, mash the potatoes until smooth and creamy.
- Slowly pour in the milk and butter mixture, stirring continuously, until well combined. Next, add chopped parsley and season with salt and pepper to taste.
- Add in the shredded mozzarella, gruyere, and cheddar cheese (reserving some to top the casserole later) and gently fold it into the mashed potatoes.1 cup sharp cheddar cheese, ½ cup mozzarella cheese, ½ cup gruyere cheese
- Transfer the mashed potato mixture to a casserole dish and spread the top evenly. Lastly, top with the more shredded cheese.
- Bake uncovered in the oven until the cheese is melted, bubbly and golden brown, about 20-25 minutes. For a more golden brown crust on top, switch to broil for the last few minutes of baking.
- Remove the baking dish from the oven and leave to cool slightly.
- Serve hot as a side dish with your favorite protein, vegetables and gravy for a complete meal.
Notes
Reserve about ½ cup of the mixture of the cheeses used to top the casserole before baking.
Variation and tips
- Swap whole milk for heavy cream for extra richness Add sour cream, ricotta cheese, or cream cheese for that extra creaminess.
- Top the casserole with grated parmigiano reggiano or panko breadcrumbs for a crispy topping.
- Add in chopped, cooked, crispy bacon, green onions, or chives for added flavor and texture.
- Experiment with different types of cheese, such as blue cheese or gouda, to create unique variations of this recipe.
- If you don't have fresh thyme, you can use dried thyme instead - just reduce the amount to 1 teaspoon.
- Swap butter for a plant-based one, and use dairy-free cheese and milk alternatives for a vegan option.
- Instead of boiling the potatoes with water, use low-sodium chicken or vegetable stock for additional flavor.
Nutrition
Calories: 359kcalCarbohydrates: 20gProtein: 14gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 76mgSodium: 291mgPotassium: 513mgFiber: 2gSugar: 4gVitamin A: 807IUVitamin C: 18mgCalcium: 383mgIron: 1mg
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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