These cheesy mashed potatoes are creamy, fluffy and absolutely crave-worthy. Easy to prepare, this baked mashed potato casserole can be made ahead of time.
For best results, always weigh ingredients where a weight is provided
Equipment
Large saucepan / dutch oven
Potato masher (or potato ricer) and wooden spoon
9x13 inch casserole dish (23x33cm)
Instructions
Peel the potatoes and cut into roughly 1 ½ inch pieces.
Rinse them through a colander to remove excess starch.
Place potatoes in a large pot or dutch oven and cover with water.
Bring to a boil over high heat and boil for around 15 minutes until they break apart easily when you push a fork through. Cooking time will depend on the size you’ve cut them and the type of potatoes you use.
Drain the potatoes and return to the pot over medium heat for around 30-60 seconds. Let them steam, shaking the pan quite regularly to dry them out. Remove from heat.
Preheat the oven to 180C (160C fan) / 350F.
Mash the potatoes roughly (or push them through a potato ricer) then add the butter, milk, creme fraiche, onion powder, salt and pepper. Mash until combined and desired consistency (smooth or just a little lumpy is up to you).
With a wooden spoon, stir in ⅓ cup of chives and all the gruyere until melted then transfer to a 9x13 inch / 23x33 cm casserole dish.
Bake for 30-35 minutes until starting to turn golden on top.
Top with a little melted butter, if desired, then sprinkle over some cracked pepper and remaining chopped chives.
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Notes
Flavours
These mashed potatoes have a subtle cheesy flavour. To make it even cheesier in flavour, you can mash in 1/2 cup of parmesan cheese. You can also add up to 120g / 4oz of cream cheese.
You can use other fresh herbs too. Thyme leaves are lovely. Finely chopped rosemary or sage is good too.
If you want cheesy garlic mashed potatoes add a clove or two of minced garlic while mashing.
You can also use finely chopped spring onions (scallions or green onions) in the bake in place of the chives. They have a stronger flavour than chives, so I would skip adding them raw on top.
Making ahead
Can be made ahead 2-3 days before baking.
If making this ahead of time, let the mash in it’s casserole dish sit at room temperature for 45 – 60 minutes. If you add it straight to a hot oven, the dish may crack. You can also just make the mash, then add it to your casserole dish right before baking.
Other tips
You can use a hand mixer or stand mixer on low to mash and combine everything too.
Make sure ingredients are at least at room temperature and the milk warmed so the mash stays hot enough to melt the cheese.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.