Baked Mashed Potatoes with Cheese

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!

Course Side Dish

Cuisine American

Keyword baked mashed potatoes, loaded mashed potatoes, cheesy mashed potatoes

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 470kcal

Author Nicole

Cost $20

Equipment

Ricer
stock pot
Baking dish

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

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.

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