• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Subscribe To Latest Recipes

Subscribe to our Latest Recipes

Loading

Cooking for Keeps

  • All Recipes
  • Course
    • Appetizers
    • Bread
    • Breakfast
    • Casseroles
    • Cocktails
    • Dips
    • Main Course
    • Pasta
    • Salads
    • Sandwiches
    • Sauces
    • Side Dishes
    • Soups & Stews
    • Stir Fries
    • Sweets
  • Protein
    • Beef/Lamb
    • Chicken/Poultry
    • Pork
    • Seafood
    • Vegetarian
  • Method
    • Casseroles
    • Slow-Cooker
    • Grilling
    • Minimal Ingredients
    • Quick
    • Air Fryer/Instant Pot
    • Oven
    • No cook
    • Stovetop
    • Kid Friendly
    • Dinner Party Worthy
    • One Pan
    • About
    • Shop
    • Work with Me
    • Contact
  • Trending: Healthy New Year
Home easy
Easy easy

Baked Mashed Potatoes with Cheese

Jump to Recipe
By: Nicole Leave a Comment
Posted: 11/13/19 Updated: 11/16/19

This post may contain affiliate links. Please read my disclosure policy.

Baked Mashed Potatoes with Cheese are the perfect make ahead mashed potato recipe for your holiday gatherings. These cheesy loaded mashed potatoes are packed with sharp cheddar cheese and sour cream and then topped with a buttery bacon and herb bread crumb. Basically, they taste like a loaded baked potato in mashed potato casserole form. So good! 

Baked Mashed Potatoes with Cheese

If you don’t want the task of making our Creamy Dreamy Mashed Potatoes the day of Thanksgiving, or want something with a little bit more, for lack of a better word, stuff, in them, then Baked Mashed Potatoes with Cheese are for you! 

Basically these taste like a loaded baked potato, but in mashed potato form. 

The mashed potato part of the equation is packed with tangy (full-fat) sour cream, lots of whole milk for creaminess and of course, plenty of extra-sharp cheddar cheese. I also throw a whole egg in there so the mashed potatoes have a more souffle-like texture after baking. It’s a subtle addition you may not notice, but I do think it adds a little bit sturdiness to the baked mashed potatoes. 

The topping, which may arguably be the best part of baked mashed potatoes is a buttery bacon and herb breadcrumb. I could literally eat this stuff by the spoonful. 

Oh wait, I did. 

I love the idea of baked mashed potatoes either in addition to or in place of regular mashed potatoes for those people who aren’t fans of mashed potatoes with gravy.

My husband is one of those crazy people. These are a side on their own and because they’re so flavorful, they require no gravy whatsoever, making it not only perfect for Thanksgiving but all the other holiday gathering you have planned. In fact, Baked Mashed Potatoes would be the PERFECT holiday dinner with a whole roasted beef tenderloin or a honey-baked ham. 

The other wonderful thing about baked mashed potatoes is you could make them up to two days in advance (although I’d store the bacon bread crumb topping separately), cover them with plastic wrap and then bake them off the day of. And trust me, they taste just as delicious.

Ingredients in Baked Mashed Potatoes with Cheese

For the potatoes

Potatoes. I’m a firm believer that russet potatoes yield the fluffiest, creamiest potatoes. However, here you a bit more flexibility since a little texture isn’t a big deal. If you want to use a buttery Yukon gold potato here, that would be lovely. 

Butter. Lots and lots of butter. It is the holidays after all. The butter makes an appearance both in the mashed potato bottom and the bacon bread crumb topping. 

Whole Milk. I like to use whole milk for richness, but in this case, you can definitely swap out low-fat milk, half and half, or even cream if you want them extra rich. 

Cheese. I use an extra-sharp cheddar cheese because that’s what I like on my baked potato. Use whatever your favorite cheese is. Just make sure it has plenty of flavor. Good options would be sharp cheddar, sharp provolone, parmesan, or a nutty gruyere. 

Sour Cream. Sour cream adds a lovely tanginess and of course creaminess to the baked mashed potatoes. It’s also an ingredient that I must have in my baked potatoes, so that’s why I added it here. 

Egg. As aforementioned, I add in an egg to add a little bit of richness and to bind the mashed potatoes together in a souffle/casserole-like form. 

For the bacon breadcrumbs

Bacon. Your favorite bacon is all you need. 

Garlic. LOTS of garlic for the breadcrumbs. I use one and half tablespoons which is about seven cloves of garlic depending on how big they are. 

Bread crumbs. The real stuff here. I use good old bread that’s been dried out. I throw the bread in the food processor to turn it into crumbs. If you don’t have day-old bread, no big deal, just use fresh.

Parsley. For color and just a touch of freshness. 

How to make Baked Mashed Potatoes with Cheese. 

There are a few steps to making Baked Mashed Potatoes with Cheese, but if you follow our instructions, everything will go fast and easy! So first:

Cook the bacon

While I always prefer to cook bacon on the stove, it’s messy, so for cleanliness and multi-tasking purposes, bake the bacon in the oven. I always line a large baking sheet with foil so clean up is super easy. 

Boil the potatoes

While the bacon cooks, boil the potatoes. Add potatoes to a large pot. Cover with water. Bring to a boil. Cook until potatoes are fork-tender, about 20-25 minutes. Drain and let them dry for 2-3 minutes. Shake off any excess moisture.

Make the topping

While the potatoes cook, make the topping. See the trend here? You’re multi-tasking while other elements are cooking, so that once the potatoes and bacon are done cooking, you can pop everything in the oven. 

To make the baked potato topping: Add three tablespoons of butter to a medium skillet set over a medium heat. Once the butter melts, add the garlic. Turn the heat down to medium low and saute the garlic. Saute until slightly softened and fragrant, about 2 minutes. Do not burn!

Add the fresh breadcrumbs and 1/4 teaspoon salt. Stir and turn the heat off. Cool slightly. Add the chopped bacon and parsley. Stir to combine and season to tastew with salt and pepper.

Mash the potatoes

Working in batches, transfer the potatoes to a ricer. Rice the potatoes into the same pot you cooked the potatoes in. If you don’t have a ricer, GET ONE! It is the single most important tool in making mashed potatoes and I can’t live without mine.

Add the milk, butter, sour cream, cheese, and remaining salt to the riced potatoes. Use a hand held mixer to whip the potatoes just until everything is smooth and mixed together. Season with salt and pepper. Fold in egg.

Bake the potatoes

Transfer the mashed potatoes to a greased baking dish, cover with the baked potato topping, and bake until golden brown and hot.

Can I make these ahead of time? 

Yes! In fact, I encourage you to do so no matter what. Baked Mashed Potatoes with Cheesy would be the perfect side to prep the day ahead. Make them up until baking, and if you want the breadcrumb topping to stay super crisp, store it separately. When you want to cook them, pull them out of the fridge about 15 minutes before you bake. 

Sprinkle with breadcrumbs and bake as instructed. They may take a few more minutes to warm though, so if the breadcrumbs stat to get too brown, cover with foil. 

How can I reheat baked mashed potatoes?

If you’re reheating them after baking, cover with foil and reheat in a 375-degree oven. In the last five minutes of cooking, remove the foil so the breadcrumbs crisp up again. 

Do I have to add an egg? 

If you really want to leave it out, feel free. I like the texture it gives the mashed potatoes, but it’s definitely not necessary. 

Substitutions and Tips and Tricks for Recipe Success

  • Be careful to read the instructions for the recipe all the way through. The order in which you do the steps ensures these baked mashed potatoes with cheese are made in a timely matter. Every step has a purpose in the order! 
  • Don’t overwork the potatoes! The number one way to ruin mashed potatoes is to mix them too much. Rice them and the whip them JUST until they are creamy. Stop there. GENTLY fold in the egg in the end. 
  • If the breadcrumb topping starts to get too brown, cover with foil. 
  • Use whole-wheat breadcrumbs if you wish. 
  • Parmesan cheese would be a lovely addition to the baked potato topping. 

Baked Mashed Potatoes with Cheese

Prep: 15 minutes
Cook: 1 hour
0 minutes
Total: 1 hour 15 minutes
Print Rate Text Email
Baked Mashed Potatoes with Cheese are the perfect make ahead mashed potato recipe for your holiday gatherings. These cheesy loaded mashed potatoes are packed with sharp cheddar cheese and sour cream and then topped with a buttery bacon and herb bread crumb. Basically, they taste like a loaded baked potato in mashed potato casserole form. So good! 
Prevent your screen from going dark
8 people

Ingredients

  • 3 slices bacon
  • 3 lbs russet or yukon gold potatoes, peeled and cut into 1-2-inch pieces
  • 9 tbsp unsalted butter, divided
  • 5 tsp minced garlic (about 6-7 garlic cloves)
  • 1 1/2 cups fresh breadcrumbs (see note)
  • 1/4 cup chopped parsley
  • 3/4 cup whole milk
  • 1 1/2 tsp kosher salt, divided
  • 1/2 cup sour cream
  • 1 cup extra-sharp cheddar cheese
  • 1 large egg

Equipment

  • Ricer
  • stock pot
  • Baking dish

Instructions

  • Preheat oven to 375 degrees. Line a baking sheet with foil. Add bacon. Cook until brown and crisp, about 15 minutes. Drain on paper towels and chop. Grease a 9x9 or 8x9 baking dish with non-stick cooking spray or butter.
  • Add potatoes to a large pot. Cover with water. Bring to a boil. Cook until potatoes are fork-tender, about 20-25 minutes. Drain and let them dry for 2-3 minutes. Shake off any excess moisture.
  • While the potatoes cook, make the baked potato topping. Add three tablespoons of butter to a medium skillet set over a medium heat. Once the butter melts, add the garlic. Turn the heat down to medium low and saute the garlic. Saute until slightly softened and fragrant, about 2 minutes. Do not burn! Add the fresh breadcrumbs and 1/4 teaspoon salt. Stir and turn the heat off. Cool slightly. Add the chopped bacon and parsley. Stir to combine and season to tastew with salt and pepper.
  • While the potatoes dry out a bit, add milk and remaining six tablespoons butter to a liquid measuring cup. Microwave in one minute increments until the milk is hot and the butter has melted.
  • Working in batches, transfer the potatoes to a ricer. Rice the potatoes into the same pot you cooked the potatoes in. Add hot milk, butter, sour cream, cheese, and remaining 1 1/4 teaspoons salt. Use a hand held mixer to whip the potatoes just until everything is smooth and mixed together. Season with salt and pepper. Fold in egg.
  • Transfer the potatoes to the prepared dish. Sprinkle with baked potato topping. Bake until the topping is golden brown and the potatoes are hot, about 20-25 minutes. If the topping starts to get too brown and crisp, cover with foil.

Nutrition Information

Serving: 1serving, Calories: 470kcal (24%), Carbohydrates: 47g (16%), Protein: 13g (26%), Fat: 26g (40%), Saturated Fat: 15g (94%), Cholesterol: 90mg (30%), Sodium: 768mg (33%), Potassium: 839mg (24%), Fiber: 3g (13%), Sugar: 4g (4%), Vitamin A: 700IU (14%), Vitamin C: 10mg (12%), Calcium: 210mg (21%), Iron: 3mg (17%)
© Author: Nicole

Did You Make This?

Be sure to upload a photo & tag me at @CookingForKeeps. I love seeing what you made!

Tag Me On Instagram Rate Recipe

Baked Mashed Potatoes with Cheese are the perfect make ahead mashed potato recipe for your holiday gatherings. These cheesy loaded mashed potatoes are packed with sharp cheddar cheese and sour cream and then topped with a buttery bacon and herb bread crumb. Basically, they taste like a loaded baked potato in mashed potato casserole form. So good! 

Meet Nicole

Welcome! My lifelong passion for delicious food and cooking has evolved over time into an equal love of showing you an elevated meal can be easy, approachable and most importantly, tasty. Dive in and find something perfect for you and your family!

Read more...

You May Also Like...

  • These Cream Cheese Mashed Potatoes are fluffy, smooth, ridiculously creamy and perfect for fall. They're a more straight-forward version of our ever-so-popular Best Creamy Mashed Potatoes, but we've swapped out the sour cream for luxurious cream cheese and plenty of chives for subtle onion flavor in each bite.  
    Cream Cheese Mashed Potatoes (5 Ingredients!)
  • Best Mashed Potatoes Recipe
  • Pesto Mashed Potatoes are the perfect spin on typical Thanksgiving mashed potatoes. These ultra creamy mashed potatoes are silky-smooth and packed with the most delicious pesto flavor.
    Pesto Mashed Potatoes (3 Ingredients!)

Never miss a recipe!

Loading

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

hey

Meet Nicole

Welcome! My lifelong passion for delicious food and cooking has evolved into an equal love of showing you easy elevated meals can be approachable and most importantly, tasty.

Read More

Browse by Difficulty

Easy easy Medium medium Advanced hard

Reader Favorites

Best Chicken Enchilada

Best Chicken Enchilada Recipe

Italian Stromboli

Italian Stromboli (5 Ingredients!)

French Onion Chicken Skillet

French Onion Chicken Skillet

One Pot Mexican Past

One Pot Turkey Mexican Pasta

Subscribe to latest recipe updates

Loading

Trending

Coconut Curry Meatballs

Coconut Curry Meatballs

Bulgogi Beef Lettuce Wraps

Bulgogi Beef Lettuce Wraps

Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

Spinach and Ground Beef Stuffed Shells

Stuffed Pasta Shells with Ground Beef and Spinach

meet nicole

Cooking for Keeps Cooking for Keeps
I'm Nicole. A born and bred food lover, cook since age seven and girl behind all the recipes and photographs you see here. Welcome!

subscribe

bloglovin feedly

popular posts

[tptn_list]

browse recipe by difficulty

easy

medium

hard

Instagram

[instagram-feed]
follow Nicole

Healthy Eats

Baked-Sweet-Potato-Chips-with-Blue-Cheese-Sauce-and-Bacon-5

Easy

Pan-Roasted Salmon with Garlicky Kale and Citrus Vinaigrette
Baked-Sweet-Potato-Chips-with-Blue-Cheese-Sauce-and-Bacon-5

Medium

Baked Sweet Potato Chips with Blue Cheese Sauce, Bacon and Green Onion
Spicy Pumpkin and Butternut Ramen PS2

Medium

Spicy Thai-Style Pumpkin and Butternut Ramen

Never miss a recipe!

Loading

By Course

Appetizers

Breakfast

Quick and Easy

Main Course

Soups

Salads

Side Dishes

Sweets

Explore

About Nicole

Shop Favorites

Press

Work With Me

Privacy Policy

Accessibility

Contact

© 2023 Cooking for Keeps
Site Credits Designed by Melissa Rose Design Developed by Once Coupled
Back to Top