Baked Mashed Potatoes

Otherwise known as “The Most Awesome Potatoes Ever”. Let me just say that I’ve tried to find a substitute for the gloriousness of potatoes. It just never works out. Kudos to you if roasted cauliflower has found a place in your heart where french fries used to live. I’m in awe of those who think a mashed veggie with just the right seasoning can replace the creamy goodness of softened potatoes mixed with butter and milk. It just isn’t going to happen for me. True love lasts a lifetime, and I truly love potatoes.  I’ve made my peace with it. You can too. Come join me on the dark side. A magical place where we embrace the carb-soaked starchy goodness of the potato.

Baked Mashed Potatoes - Bakerlady

These baked mashed potatoes are the epitome of creamy deliciousness. It’s a potato party with three kinds all being boiled together like traditional mashed potatoes. They are then blended with four kinds of dairy. How can you go wrong there? Cheese, butter, milk and sour cream? Sign me up for that any day of the week! Speaking of things (a week) with seven, three kinds of potatoes plus four kinds of dairy = 7 things. I’ve heard before that seven in its original form is the same word as perfect or completeness. Not sure if that’s true or not, but I’m gonna say it is in this case. Seven equals perfect potatoes. Puuuuuuur-fect. Slap them in a baking dish, sprinkle with a little more cheese and bake. Incredible.

Baked Mashed Potatoes - Bakerlady

See that little puffy bit on the left? The edge pieces are light and fluffy with all the creamy goodness of mashed potatoes magnified by the oven. The inner parts are even better. See below. Rich potatoey gorgeousness. This will become your absolute favorite way to eat potatoes. I know, like you need another delicious potato recipe. I’m sorry. I told you this was the dark side.

Baked Mashed Potatoes - Bakerlady

Baked Mashed Potatoes
a Bethany recipe

4 red potatoes
6 Yukon gold potatoes
1 large russet potato
1/4 cup butter
4 T sour cream
1/2 cup milk
2 cups sharp white cheddar cheese, shredded & divided
salt and pepper to taste

Preheat the oven to 350°. Peel potatoes and boil in large pot of water until tender. Drain potatoes and blend well with butter, sour cream, salt/pepper and 1 1/2 cups of the cheese. Add as much of the milk as necessary to make the consistency creamy. Transfer potatoes to a baking dish and sprinkle with remaining 1/2 cup of cheese. Bake at 350° for 20 minutes until cheese is bubbly around the edges.

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Comments

  1. What is your recommendation for best blending of potatoes? Mixer, masher, ricer, fork?

    • Mixer 🙂

      • mindy schlecht says:

        I don’t like the texture as much with a mixer. I prefer using a masher, especially my cute yellow chick handled one my cousin found at Pier 1. I thought it was just for looks, but it is the best! The smashing part is shaped like little chicky feet – how cute is that?

      • Adorable! Maybe I just haven’t found the right masher.

  2. Must try this! 😀

  3. Jean Beeler says:

    Woman after my own heart…love, love, love them!

    Jean Beeler

  4. Can’t go wrong with a good mashed potato and I’m intrigued that you used three kinds of potatoes and four of dairy. Yummy deliciousness!

  5. Wats the T in 4T sour crean means? Tks

  6. Wow bakerlady ,your dish look so lovely and i like the color of it.I am looking forward to make it for my kids,hope it comes out as yours.Hope to see more of your dishes mate!!

    Potato Baker

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