Cheesy Golden Crust Mashed Potato Bake – creamy, rich potatoes with cheddar and a golden top. A cozy, make-ahead side perfect for holidays or family dinners.
Why You’ll Love This Recipe
- Creamy, comforting, and indulgent
- Features a crispy, cheesy golden top
- Can be made ahead and reheated easily
- Kid-friendly and holiday-approved
- Naturally gluten-free with easy substitutions
Ingredients
- 3 pounds Russet or Yukon Gold potatoes, peeled and cubed
- 4 tablespoons butter
- 4 ounces cream cheese
- 1/2 cup sour cream
- 1/4 to 1/2 cup milk or heavy cream
- 1 1/2 cups shredded cheddar cheese (divided)
- 2 large eggs, beaten
- 2 cloves garlic, minced (optional)
- Salt and black pepper, to taste
- Chopped fresh chives or parsley, for garnish (optional)
Directions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Boil the potatoes in salted water until fork-tender, then drain well.
- Mash the potatoes in a large bowl. Mix in butter, cream cheese, sour cream, and enough milk or cream to reach your desired consistency.
- Stir in 1 cup of the shredded cheddar cheese, beaten eggs, and garlic (if using). Season generously with salt and black pepper.
- Spread the mashed potato mixture evenly into the prepared baking dish.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Bake for 30–40 minutes, until the top is golden and slightly puffed.
- Let rest for 5–10 minutes before serving. Garnish with chopped herbs if desired.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Servings: 8 servings
Kcal: 310 kcal per serving
Variations
- Herby: Stir in rosemary, thyme, or dill for added fragrance
- Extra cheesy: Add shredded mozzarella or gruyère to the mix
- Spicy: Mix in a pinch of cayenne or diced jalapeños
- Creamy without eggs: Skip eggs and increase sour cream or cream cheese slightly
- Vegan version: Use vegan butter, cream cheese, and a plant-based milk/cheese alternative
Storage/Reheating
Storage:
Refrigerate leftovers in an airtight container for up to 4 days.
Reheating:
Warm in a 350°F (175°C) oven for 20–25 minutes, or microwave individual portions.
Freezing:
Freeze before baking for up to 2 months. Thaw overnight in the fridge before baking.
FAQs
Can I make this ahead of time?
Yes, assemble it a day in advance and bake just before serving.
Do I have to use eggs?
Eggs help bind and slightly puff the dish but can be omitted for a denser bake.
Can I use instant potatoes?
Fresh is best, but high-quality instant mash will work in a pinch.
What kind of cheese can I substitute?
Try gouda, Monterey Jack, or mozzarella for a different flavor.
Can I make it dairy-free?
Yes—substitute with plant-based butter, cheese, and milk alternatives.
How do I get a golden top without overbaking?
Bake uncovered and place under the broiler for the last 2–3 minutes if needed.
Will this work as a main dish?
Absolutely—add steamed veggies or serve with a salad for a filling vegetarian meal.
Can I add more vegetables?
Yes, stir in cooked spinach, sautéed mushrooms, or peas before baking.
How do I avoid gummy mashed potatoes?
Use starchy potatoes like Russets and avoid overmixing.
Can I freeze leftovers?
Yes, freeze in portions. Reheat straight from frozen or thawed.
Conclusion
This Cheesy Golden Crust Mashed Potato Bake is your go-to for rich, crowd-pleasing comfort food that never fails to satisfy. Whether you’re serving it alongside a holiday roast or digging in on a weeknight, this creamy casserole will steal the spotlight—and maybe even replace your usual mashed potatoes for good.
Print
Cheesy Golden Crust Mashed Potato Bake
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Cheesy Golden Crust Mashed Potato Bake – creamy mashed potatoes with sharp cheddar and a golden top. A cozy, make-ahead side for holidays.
Ingredients
3 lbs Russet or Yukon Gold potatoes, peeled and cubed
4 tbsp butter
4 oz cream cheese
1/2 cup sour cream
1/4 to 1/2 cup milk or heavy cream
1 1/2 cups shredded cheddar cheese (divided)
2 large eggs, beaten
2 cloves garlic, minced (optional)
Salt and black pepper, to taste
Chopped fresh chives or parsley (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Boil potatoes in salted water until fork-tender. Drain well.
Mash potatoes with butter, cream cheese, sour cream, and milk or cream until smooth and fluffy.
Mix in 1 cup shredded cheese, eggs, and garlic (if using). Season with salt and pepper.
Spread into baking dish. Top with remaining 1/2 cup of cheese.
Bake 30–40 minutes until golden and puffed.
Let rest 5–10 minutes. Garnish with herbs, if desired.
Notes
- Make Ahead: Prepare and refrigerate the dish up to a day in advance. Just bake a bit longer if starting cold.
- Cheese Options: Feel free to substitute cheddar with gouda, mozzarella, or a sharp white cheddar for a flavor twist.
- Golden Top Tip: For extra texture, broil the casserole for 2–3 minutes at the end for a beautifully crisp, golden crust.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American