Description
These baked mashed potatoes are incredibly creamy, buttery, and packed with flavor. Perfect as a holiday side dish or any family gathering, they combine fluffy potatoes with rich dairy for a golden-brown, crispy topping that contrasts the silky texture underneath. Easy to make and even easier to love!
Ingredients
Units
Scale
- 4 lbs russet or Yukon Gold potatoes, peeled and cut into chunks
- 1 cup unsalted butter, divided
- 1 1/2 cups heavy cream, warmed
- 1 cup sour cream
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 cup shredded Parmesan cheese
- 1/2 cup shredded cheddar cheese (optional, for topping)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, reduce heat, and simmer until potatoes are fork-tender (about 15-20 minutes).
- Drain the potatoes thoroughly and return them to the pot.
- Using a potato masher or hand mixer, mash the potatoes until smooth. Avoid over-mixing to prevent a gummy texture.
- Add ¾ cup of butter (melted), heavy cream, sour cream, garlic powder, onion powder, salt, and black pepper. Mix until well combined and creamy. Adjust seasoning if needed.
- Transfer the mashed potatoes to the prepared baking dish and spread them evenly.
- Dot the top with the remaining ¼ cup of butter and sprinkle Parmesan cheese evenly across the top. If using, add cheddar cheese as an additional layer.
- Bake uncovered for 20-25 minutes, or until the top is lightly golden and bubbly.
- Garnish with fresh parsley and serve warm.
Notes
- For extra flavor, consider adding roasted garlic or cream cheese.
- This dish can be made ahead of time; simply refrigerate and bake before serving.
- To make it lighter, use half-and-half instead of heavy cream and reduce butter slightly.