Description
Creamy, cheesy, and comforting, this Sunday Night Cheesy Mashed Potato Bake is the ultimate end-of-week indulgence. Perfectly fluffy potatoes are mixed with sour cream, butter, and sharp cheddar, then baked until golden and bubbling.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and chopped
- 6 tablespoons unsalted butter, melted
- 1 cup whole milk, warmed
- 3/4 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 large eggs, lightly beaten
- 2 tablespoons fresh chives (optional), chopped
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 baking dish.
- Boil the potatoes in salted water until fork-tender, about 15 to 20 minutes. Drain and return to the pot.
- Mash the potatoes with butter, milk, sour cream, garlic powder, salt, and pepper. Stir in half of the cheddar cheese and the beaten eggs.
- Spoon the mashed mixture into the baking dish and smooth the top.
- Sprinkle the remaining cheddar cheese over the top and add chives if using.
- Bake for 25 to 30 minutes, until the top is golden and bubbly.
- Let it rest for 10 minutes before serving.
Notes
- Use room temperature ingredients for a smoother mash.
- For a crispier top, broil for 2 to 3 minutes at the end.
- Add cream cheese for extra richness.
Nutrition
- Serving Size: 1 portion
- Calories: 325
- Sugar: 2g
- Sodium: 460mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 95mg
Keywords: mashed potato bake, cheesy mashed potatoes, Sunday dinner, comfort food, make-ahead sides