Cheddary Mashed Potato Bake
Transform your classic mashed potatoes into a show-stopping side dish with this irresistible Cheddary Mashed Potato Bake. Creamy, buttery mashed potatoes are elevated with tangy sour cream, a hint of garlic, and a generous infusion of sharp cheddar cheese for an indulgent flavor burst. Topped with a golden, crispy layer of panko breadcrumbs and melted cheddar, this baked casserole delivers a satisfying crunch that contrasts perfectly with the silky potato base. Perfect for holiday feasts or cozy family dinners, this crowd-pleaser is easy to prepare and ready in just about an hour. Garnish with fresh parsley for an elegant finish, and serve warm for a dish that's guaranteed to disappear in no time! Keywords: Cheddary Mashed Potato Bake, baked mashed potatoes with cheese, cheesy mashed potato casserole, creamy potato side dish, crispy panko topping.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 1 cup Sour cream
- 0.5 cup Whole milk
- 1 teaspoon Garlic powder
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2.5 cups Cheddar cheese, shredded
- 0.5 cup Panko breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Peel the potatoes and cut them into even chunks. Place them in a large pot and cover with water. Add 1 teaspoon of salt.
Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes, or until they are fork-tender.
Drain the potatoes thoroughly and return them to the pot. Add the butter, sour cream, and milk to the potatoes and mash until smooth and creamy.
Stir in the garlic powder, remaining salt, and black pepper. Mix in 2 cups of the shredded cheddar cheese until fully incorporated.
Spread the mashed potatoes evenly into the prepared baking dish. Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture over the cheddar cheese layer.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
Remove from the oven and let it cool for 5 minutes. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.9 g | 260% | |
| Saturated Fat | 123.1 g | 615% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 7049 mg | 306% | |
| Total Carbohydrate | 282.1 g | 103% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 35.2 g | ||
| Protein | 116.5 g | 233% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 2661 mg | 205% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 6419 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
