Description
This Cheesy Baked Mashed Potatoes recipe combines tender Yukon gold potatoes baked with garlic and milk, then mashed with butter, sour cream, and melted mozzarella cheese for a creamy, flavorful side dish perfect for any meal.
Ingredients
Scale
Potatoes and Baking
- 2 1/2 pounds Yukon gold potatoes peeled and chopped
- 2 cups whole milk or milk of choice
- 4 cloves garlic minced
- Kosher salt to taste
- Pepper to taste
Mash and Cheese
- 4 tablespoons butter
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese or cheese of choice
Instructions
- Preheat the oven: Preheat your oven to 375° F to prepare for baking the potatoes.
- Bake the potatoes: In a large baking dish, combine the peeled and chopped Yukon gold potatoes, milk, minced garlic, kosher salt, and pepper. Cover the dish and bake for 55 minutes or until the potatoes are fork tender.
- Mash and mix: Once baked, add butter, sour cream, and shredded mozzarella cheese to the potatoes. Use a potato masher to mash everything together until creamy and well combined.
- Serve warm: Spoon the cheesy mashed potatoes onto plates and serve immediately while warm for the best flavor and texture.
Notes
- For a lighter version, substitute whole milk with low-fat milk or a plant-based milk.
- You can use cheddar cheese or your favorite melting cheese instead of mozzarella.
- To make this dish gluten free, ensure the sour cream and other ingredients are certified gluten free.
- Leftovers can be refrigerated and reheated in the oven or microwave.
- Adding fresh herbs like chives or parsley can enhance flavor and presentation.
- Use a fork or potato masher depending on your preferred consistency—creamier or chunkier.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 25 mg
