Description
This recipe for Creamiest Baked Mashed Potatoes delivers a luscious, smooth, and flavorful side dish perfect for family dinners or holiday gatherings. Combining buttery mashed russet potatoes with sour cream, garlic, and onion powders, then baked to a golden bubbly finish, it offers a comforting and indulgent twist on classic mashed potatoes.
Ingredients
Scale
Potatoes
- 2 pounds russet potatoes, peeled and cubed
Dairy & Fats
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 1/2 cup milk (or as needed for desired consistency)
- 1 cup shredded cheddar cheese (optional)
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper to taste
Garnish
- 1/4 cup chopped fresh chives or green onions (optional)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the mashed potatoes later.
- Boil Potatoes: In a large pot, bring salted water to a boil. Add the peeled and cubed russet potatoes and cook for 15-20 minutes or until they are tender enough to be pierced easily with a fork.
- Drain and Cool: Thoroughly drain the cooked potatoes and return them to the pot. Allow them to cool slightly for a few minutes, ensuring they are safe to handle and mash.
- Mash Potatoes: Use a potato masher or an electric mixer to mash the potatoes until they reach a smooth and creamy texture.
- Add Dairy and Mix: Stir in the softened butter, sour cream, and milk. Mix well to achieve a creamy consistency, adding more milk as needed if the mixture seems too thick.
- Season: Add garlic powder, onion powder, salt, and freshly ground black pepper to the mashed potatoes. Mix until all seasonings are evenly blended.
- Add Cheese (Optional): Fold in the shredded cheddar cheese evenly throughout the mashed potatoes if you desire a cheesy flavor.
- Prepare Baking Dish: Transfer the mashed potato mixture into a greased 9×13-inch baking dish, spreading it evenly using a spatula.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly.
- Garnish and Serve: Remove from the oven, allow it to cool slightly, then garnish with chopped fresh chives or green onions if you like before serving.
Notes
- For extra creamy potatoes, use a hand mixer rather than a potato masher.
- Substitute milk with cream or half-and-half for a richer taste.
- To make ahead, prepare through step 7, cover, refrigerate, then bake before serving.
- Cheddar cheese is optional but adds a lovely savory depth.
- Adjust salt and pepper according to your taste preferences.
