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Creamy Baked Mashed Potatoes Casserole

A spoonful of creamy, cheesy baked mashed potatoes being lifted from a white casserole dish.
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This recipe produces extremely creamy, velvety mashed potatoes finished with a bake for a rich, indulgent texture perfect for holidays.

Ingredients

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  • 3 lbs Russet potatoes, peeled and quartered
  • 1 cup heavy cream, warmed
  • 8 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon salt, plus more for boiling
  • 1/2 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 1 cup sharp cheddar cheese, shredded (optional)
  • 1/2 cup cooked bacon bits (optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a generous amount of salt to the water.
  3. Bring the water to a boil and cook the potatoes until they are fork-tender, about 15 to 20 minutes. Do not overcook them until they become mushy.
  4. Drain the potatoes completely. Return them to the hot, empty pot and let them sit for 1 minute to allow excess moisture to evaporate.
  5. Mash the potatoes thoroughly using a potato masher or ricer until smooth.
  6. Add the warm heavy cream, butter pieces, salt, and pepper to the mashed potatoes. Stir until the butter is melted and the mixture is smooth.
  7. Beat in the lightly beaten egg until just combined. This helps stabilize the potatoes for baking.
  8. If using, gently fold in the shredded cheese and bacon bits.
  9. Transfer the mashed potato mixture into the prepared baking dish, spreading it evenly.
  10. Bake for 20 to 25 minutes, or until the edges are lightly browned and the center is heated through. If you want a golden top, place it under the broiler for the last 1-2 minutes, watching closely.
  11. Let the casserole rest for 5 minutes before serving.

Notes

  • For the smoothest texture, use a potato ricer instead of a standard masher.
  • Warming the cream before adding it prevents the potatoes from cooling down too quickly during mixing.
  • You can prepare the mashed potatoes up to the end of Step 6, cover, and refrigerate for up to 2 days. Add 1/4 cup extra liquid when reheating before baking.

Nutrition

Find it online: https://cookifyme.com/baked-mashed-potatoes-recipe-creamy-2/