Name: Cheesy Mashed Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 pounds russet potatoes; 6 tablespoons butter; 1 cup whole milk; 4 teaspoons kosher salt; 0.5 tsp black pepper; 0.25 cup sour cream; 8 ounces cheddar cheese

From the Cook

1/2

Cheesy Mashed Potatoes

Pesto & Potatoes Verified

Pestoandpotatoes.com

Ingredients

Warning0 allergens identified

Cheesy Mashed Potatoes

Instructions

Visit Blog

Instructions

Preheat oven to 375 degrees F. Grease or butter a 2.5-quart casserole dish.

Cut peeled potatoes into large 2-inch chunks. Add them to a large pot, cover with cold water, and season with 1 tablespoon (3 teaspoons) kosher salt. Bring to a boil, then reduce heat and simmer for 12 to 15 minutes, until the potatoes are fork-tender.

Drain potatoes in a colander and let them sit for a few minutes to steam off excess moisture.

Use a potato ricer to rice the potatoes into the pot. You also can use a masher, but avoid overworking the potatoes to keep them fluffy.

Warm the milk and butter in a small saucepan until butter is just melted. Pour the mixture into the potatoes. Add sour cream, remaining 1 teaspoon salt and ½ teaspoon black pepper. Fold gently to combine.

Stir in about ¾ cup of the shredded cheese, until fully incorporated.

Transfer the cheesy mashed potatoes to the prepared baking dish and smooth the top.

Sprinkle the remaining cheese evenly over the potatoes.

Bake for 20 to 25 minutes, until the edges are bubbling and the top is golden. For an extra-crispy finish, broil on high for 2 to 3 minutes, watching closely.

Let the casserole rest for 5 to 10 minutes, and serve warm.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Starchy Water is Your Secret Weapon 💧
Reserve 1 cup of starchy potato cooking water before draining, then use it to adjust creaminess instead of extra milk—it creates a silkier, more luxurious texture that binds better with the cheese.
Warm Your Dairy First 🥛
Heat the milk, butter, and sour cream together before adding to hot potatoes to prevent temperature shock, ensuring smooth, lump-free mashed potatoes every time.
Choose the Right Cheese Blend 🧀
Mix sharp aged cheddar with a small amount of gruyere or fontina to layer flavors and prevent the cheese layer from becoming rubbery during baking—aged cheeses melt more smoothly.
Don't Over-Mash Your Potatoes 🥔
Use a ricer or food mill instead of a mixer, and stop mashing once combined; over-working releases excess starch, creating gluey, gummy potatoes rather than light and fluffy ones.
Brown Your Topping Butter 🍂
Toast the butter for the cheesy topping until it turns golden brown before mixing with breadcrumbs and cheese—this adds nutty depth and prevents a pale, unappealing crust.