Easiest Ever Mashed Potato Torta Mashed Potatoes with Cheese
Transform your favorite comfort food into a show-stopping centerpiece with this Easiest Ever Mashed Potato Torta Mashed Potatoes with Cheese! This creamy, cheesy baked dish layers buttery mashed potatoes with sharp cheddar and Parmesan, then finishes with a golden breadcrumb topping for the ultimate texture contrast. Perfect for family dinners, potlucks, or holiday spreads, this recipe comes together in just over an hour and is as easy as it is impressive. With a rich blend of russet potatoes, sour cream, and eggs, this torta bakes to perfection in a springform pan, ensuring beautifully sliceable wedges every time. Garnish with fresh chives for a burst of color and aroma, and watch this irresistibly cheesy mashed potato casserole disappear from the table.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Butter
- 0.5 cup Milk
- 0.5 cup Sour cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Shredded cheddar cheese
- 0.5 cup Parmesan cheese
- 2 large Eggs
- 0.5 cup Breadcrumbs
- 1 spray/can Cooking spray
- 2 tablespoons Chopped chives (optional)
Instructions
Peel and chop the potatoes into evenly sized chunks. Place them in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork-tender.
Drain the potatoes and return them to the pot. Mash them using a potato masher or ricer until smooth.
Add the butter, milk, sour cream, salt, and black pepper to the mashed potatoes. Stir well to combine into a creamy, uniform mixture.
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch springform pan or baking dish with cooking spray.
In a medium bowl, whisk the eggs. Stir the whisked eggs and 1 cup of shredded cheddar cheese into the mashed potatoes until well incorporated.
Transfer half of the mashed potato mixture into the prepared pan and spread it evenly. Sprinkle 1 cup of the remaining cheddar cheese over the layer.
Top with the remaining mashed potatoes, spreading it into an even layer. Sprinkle with the Parmesan cheese and breadcrumbs for a golden, crispy topping.
Place the pan on a baking sheet to catch any drips and bake in the preheated oven for 25-30 minutes, or until the top is golden brown.
Let the torta cool for about 5-10 minutes before slicing into wedges. Optionally, garnish with chopped chives for a pop of color and freshness.
Serve warm and enjoy!
Nutrition Facts
Calories |
5156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 370.9 g | 476% | |
| Saturated Fat | 103.4 g | 517% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 5685 mg | 247% | |
| Total Carbohydrate | 294.5 g | 107% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 30.1 g | ||
| Protein | 131.2 g | 262% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 2624 mg | 202% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 6178 mg | 131% | |
*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.
