Thursday, May 28, 2009

Cheesy Mashed Potato Bake

This is one of my all-time favorite side dishes.

Why, Sarah? Why is this one of your favorites?

I'm so glad you asked.

Well, to put it simply: I love mashed potatoes almost as much as I love my kids.

But, the problem with mashed potatoes is that they whine day and night for gravy. Gravy makes them complete. They are lonely without gravy.

See. They don't have a chance against my kids. My kids don't whine. {rolls eyes and pops a Motrin.}

But, so many main dishes don't produce the little brown bits that help you make a really good homemade gravy.

So, I created this simple, cheesy side dish: Cheesy Mashed Potato Bake. It allows me to serve mashed potatoes with any main dish. And, these potatoes are so happy being cheesy and creamy and sinfully good all on their own, that they don't cry and whine for gravy.

I served these with our Shish Kabobs the other night. I do sometimes serve Shish Kabobs with rice. And, rice is nice.

But, these taters - they're twice as nice as rice.

Serve this with breakfast.
With steak.
With grilled chicken.
With ham.
With smoked sausage.

With all of the things that just don't make a gravy. And, take it to your next potluck and watch it disappear.

It'll be a hit. I promise.

Later, taters.

Cheesy Mashed Potato Bake
my own recipe...

3 pounds boiling potatoes, such as Yukon gold, peeled
4 tablespoons butter
8 ounces sour cream
8 ounces cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
freshly ground pepper

Preheat oven to 350 degrees and grease 9 x 13 baking dish (or other large-sized oven safe dish). Set aside.

Cut potatoes into 1 1/2-inch cubes. Add potatoes to a 4 quart pot and fill with cold water. Bring to a boil. Add salt. Lower the heat and simmer uncovered for 15-20 minutes, or until the potatoes fall apart easily when pierced with a fork.

As soon as the potatoes are tender, drain them in a colander.

Place 4 tablespoons of butter in bottom of mixing bowl. Add potatoes. Beat with a mixer for 2 minutes. Add sour cream, 4 ounces of cheddar cheese, salt, and pepper and beat until creamy.

Pour mixture into greased baking pan. Top with remaining cheddar cheese. Bake, uncovered, for 20 minutes, or until cheese on top has melted. Sprinkle with freshly ground pepper and serve.


  1. "Later, taters." HA!

    Sarah, Sarah, Sarah... I'm trying to love you because you're my friend and not just 'cause you're an AWESOME foodie...You make some mean, mean dishes.

    Must. Resist. Urge. To. Eat. Computer Monitor.

  2. Now I'm drooling. I make something similar, but it has eggs. It makes the potatoes "puff".

    But my favorite way to eat potatoes is even easier:

  3. Swap cream cheese for the butter and that's how we always make our taters!! YUMMY!!

    The kabobs look great too - I haven't made them in a long time...probably since before kids.

  4. LOL at Emily's comment. I totally agree with her!

  5. this looks so fabulous! I am posting it on Facebook I have a friend in the middle of her first trimester that will rise up and call you blessed for this.

  6. i am pregnant friend, as mentioned above, and you are indeed my hero :) as long as you won't judge me when i make that recipe with instant mashed potatoes. (one day in my non first trimester, i'll make them the real way. but for now, it's enough to boil water.)

  7. Is there anything better than cheese and potatoes? NOOOO!

  8. we do the cream cheese like Momma Roar and make mashed potatoes - a favorite in our house.

    i *heart* mashed potatoes. rainy day here today, pork roast in the crock pot, and mashed potatoes will be cooking in the oven later today. yummy!

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  17. Sarah,

    I just made these this weekend and they were great. My husband loved them! This is the first of your recipes that I've made & what I appreciated the most was the step by step instructions. I'm just now learning to cook & the fact that you included the steps to boiling hte potatoes was awesome! You're recipes don't intimidate me - which makes me willing to try them. Great job and thank you!

  18. Can you please tell me if these can be made ahead, perhaps through just before the final bake? Thanks!