There are mashed potatoes… and then there are mashed potatoes that feel like they showed up dressed for the occasion.
These cheesy mashed potatoes start the way they should — buttery, creamy, and rich without being heavy. But the real magic happens in the oven. Baking them gives the mash structure, deepens the flavor, and lets that cheddar melt into something almost decadent. Then comes the toasted panko, crispy bacon, and fresh chives. It’s comfort food that leans just slightly indulgent.
These pair beautifully with Classic Shepherd’s Pie (with Turkey), Cozy Chicken Pot Pie with a Flaky Crust, or substitute Potatoes Romanoff, which is a great recipe for a full comfort-food dinner.
Keep it simple. Keep it warm. Keep it generous.
Savor the process, and thanks for cooking with us. Check out our other recipes. Visit us on Pinterest
Golden Baked Cheddar Mashed Potatoes
Ingredients
- 3 pounds russet potatoes
- water
- 7 tablespoon butter
- 3/4 cup sour cream
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1 cup shredded cheddar cheese
- 1/4 cup panko
- 1 tablespoon butter
- 2 tablespoon chopped chives
- 5 strips bacon cooked
- 1/2 cup shredded cheddar cheese
Instructions
- Peel and dice the potatoes. Add to a large pot. Cover with water and boil over high heat for about 20 minutes or until softened.
- Preheat the oven to 350 degrees.
- Drain the potatoes and add to a large mixing bowl. Add the butter, sour cream, milk, garlic powder, and salt. Mix with a hand or stand mixer.
- Add the shredded cheddar cheese and stir to combine.
- Spray a 2 quart baking dish with cooking spray. Spoon the potato mixture into the dish. Smooth the top with the back of a spoon.
- In a small saucepan add the tablespoon of butter and the panko bread crumbs. Cook over medium heat until just toasted. Sprinkle on top of the potatoes.
- Top with shredded cheese and bake uncovered for about 15 minutes until the cheese is melted.
- Top with bacon and chives. Serve warm and enjoy!
