Baked Mashed Potatoes
User Reviews
5
Baked Mashed Potatoes
Description
Baked Mashed Potatoes combines peeled Yukon Gold potatoes cooked until tender, then mashed with butter, sour cream, garlic salt, and black pepper for a smooth and creamy base. The potatoes are layered in a baking dish with shredded cheddar cheese and crumbled cooked bacon, then baked until the cheese melts and the top is lightly browned. This technique adds a satisfying textural contrast between creamy potatoes and crispy cheese and bacon toppings.
The inclusion of garlic salt and black pepper seasons the potatoes without overwhelming their mild flavor, while Yukon Gold lends a buttery richness and smooth mash consistency. Baking the dish in an 8x8 pan creates a warm, comforting side that holds well for serving alongside meats or vegetables.
For serving, fresh chopped parsley sprinkled over the top brightens the presentation and adds a mild herbaceous note. The layered assembly ensures cheesy, bacon-studded bites throughout.
The notes emphasize careful cooking to prevent gluey potatoes by avoiding overboiling and excessive mashing. The assembled casserole can be prepared ahead without baking and stored refrigerated or frozen for convenience. Leftovers keep well in airtight containers for several days in the refrigerator or longer in the freezer, making this dish practical for advance preparation.
Ingredients
- 6 Yukon Gold potato peeled and quartered
- 3 tablespoons butter
- ½ cup sour cream
- garlic salt to taste
- black pepper to taste
- 1 cup cheddar cheese divided, shredded
- 6 lices Bacon cooked and crumbled (divided
- parsley chopped, fresh
Instructions
- Add 8 cups water to a large pot, add potatoes, and bring to a boil. Cook for 20 minutes or until tender.
- Drain water and return the potatoes to the pot.
- Preheat oven to 350°F.
- Add butter, sour cream, garlic salt, and pepper to the pot and mash until smooth.
- Spoon half of the potatoes into a greased 8x8 pan. Cover with half cup of cheese and half of bacon crumbles.
- Add the rest of the potatoes to the pan and top with the remaining cheese and bacon crumbles.
- Bake for 30-35 minutes. Add fresh parsley if desired. ENJOY!
Notes
- To prevent gluey texture, avoid overboiling and overmixing the potatoes.
- You can assemble this dish a day ahead without baking; cover and refrigerate or freeze for 4-6 weeks before baking.
- Store leftovers in airtight containers in the fridge for 2-3 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 22g | 7% |
| Protein | 12g | 24% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 59mg | 20% |
| Sodium | 345mg | 14% |
| Potassium | 791mg | 17% |
| Fiber | 4g | 16% |
| Vitamin A | 485IU | 10% |
| Vitamin C | 19.6mg | 22% |
| Calcium | 210mg | 21% |
| Iron | 5.8mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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