Name: Baked Cheesy Mashed Potatoes
Prep time: 5 min
Cook time: 90 min
Ingredients: 2 lb floury potatoes (Russet/Idaho, Maris Piper, King Edward); 4 oz sharp/mature white cheddar (110 grams); 3/4 cup milk (see note 1); 1/2 cup creme fraiche; 2 garlic cloves (if using it raw or 1 garlic head if making roasted garlic); 2 tbsp unsalted butter; salt (to taste); ground white pepper (or black pepper, to taste); fresh chives (minced for garnishing); 1 tbsp neutral oil

This fun, tasty twist on mashed potatoes takes comfort food to a new level! You can make this dish from either baked or boiled potatoes. It is made by mixing mashed potatoes with butter, milk, creme fraiche, garlic, and cheddar, and baking it in the oven topped with grated cheddar.

Top it with chives, and serve with these kotleti-style chicken meatballs, these Greek-style marinated chicken breasts, and a side of this roasted broccolini or this roasted veggie medley. If you bake the potatoes, make these cheese and pancetta potato skins with the hollowed-out shells.

side top view of a cheesy garlic mashed potato dish baked in a see through tray after its been baked on a dark wooden background

Ingredients

If you want to make these baked cheesy mashed potatoes, you’ll need the following (for about 6 servings):

Potatoes – 2 lb floury potatoes (Russet/Idaho, Maris Piper, King Edward) (900 grams)
Cheese – 4 oz sharp/mature white cheddar (110 grams)
Milk – 3/4 cup milk (see note 1)
Creme Fraiche – 1/2 cup creme fraiche (or sour cream)
Garlic – 1 garlic head (if making roasted garlic) or 2 garlic cloves if using it raw
Butter – 2 tbsp unsalted butter
Salt – salt, to taste
Pepper – white ground pepper (or black pepper), to taste
Chives – fresh chives, minced for garnishing
Oil – 1 tbsp neutral oil (light olive oil, sunflower oil, vegetable oil, or canola oil), if baking the potatoes rather than boiling; see step 1

Ingredient Notes

Milk – Depending on the types of potatoes you use and depending on whether you bake or boil the potatoes, you may need more or less milk. Start with 1/2 cup, and add more as needed for your preferred consistency.

Instructions

Step 1. Bake or boil the potatoes.

Option 1: Bake the potatoes and scoop the middle for the mash. Preheat the oven to 400°F (200°C). Clean the potatoes, scrubbing them well on the outside and patting them dry afterward. Poke holes in the potatoes with a fork or with a knife (carefully). Then, season generously with salt and pepper and 1 tbsp of oil. Place them on a sheet pan and bake them until tender (about an hour for these 10-12 oz potatoes). To test if the potatoes are baked, use a knife to pierce them. If it pierces easily and the potato is tender, then it’s ready.

For the roasted garlic: If making roasted garlic, cut the top of the garlic head and a drizzle oil over the cloves. Seal the foil and roast alongside the potatoes (but only for about 30-40 minutes until the garlic cloves are golden and soft).

If baking the potatoes, you can make these loaded potato skins with the potato skins.

six potatoes with garlic wrapped in foil on a tray before baking

side view of six baked potatoes on a tray after they have been baked

baked potato halves laid out on a baking tray

view of halved baked potato shells after the middle has bee scooped out ona baking tray

close up of mixing bowl holding baked potato filling that has just been scooped out of baked potato, the bowl sat on a wooden cutting board

Option 2: Peel and cut the potatoes into even (large) chunks. Add the potato chunks to a large pot with enough cold water to cover the potatoes by 1-2 inches over and 1 tbsp of salt. Bring the water to a boil over medium-high heat (for about 10 minutes), and then simmer the potatoes until tender (for about 15 minutes). After boiling the potatoes, drain them.

Step 2. Mash the potatoes.

Use a potato masher (or a potato ricer for smooth fluffy potatoes) to mash the potatoes.

close up of mashed potato being mashed with a masher in a see through bowl against a dark background

Step 3. Add butter and milk. Add the cold butter and hot milk and mash or fold until the milk and butter is incorporated.

milk and butter added to mashed potato in a transparent mixing bowl before being mashed together

overhead view of a masher mashing potato, butter, and milk into a creamy consistency in a see through mixing bowl against a black background

Step 4. Add creme fraiche, half the cheese, garlic, salt, and pepper. Add creme fraiche, half the cheddar, and garlic (either mashed/turned into a paste if roasted or minced if raw). Season with salt and pepper to taste.

top down view of grated cheddar and creme fraiche added to a mixing bowl of a mashed potato, milk, and butter mixture with a wooden spoon stuck in the bowl before everything has been mixed

Step 5. Bake. Place in an oven-safe baking dish and top with the remaining half of the cheddar. Bake it in the preheated oven at 400°F (200°C) until the cheese is golden (about 20 minutes).

top down view of a mashed potato mixture placed in an oval baking tray topped with grated cheddar against a dark wooden background

Step 6. Serve. Serve with minced fresh chives on top.

overhead view of garlic cheese baked mash potato in an rounded rectangular baking dish against a wooden surface topped with chives

Get in there with a spoon, and dollop a hearty amount on your plate. It has a wonderfully creamy texture, with a rich, earthy, buttery, and nutty flavor.

close up of baked garlic cheese mashed potato texture in a see through baking tray from a top down view

I would love to know what you served this with if you made it. Let me know below. And, if you made it and really enjoyed it, please let me know in a review.

More Potato Recipes

For more comforting and satisfying potato dishes, try these twice-baked stuffed potatoes with pancetta and sour cream, or these mashed potato cakes. As mentioned above, you could also make these potato skins with the shells from this recipe.

These garlic-lemon potatoes or these air fryer parmesan baby potatoes make for a tasty side dish. For a comforting breakfast or lunch with a side salad, try this potato frittata.

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