Creamy Baked Mashed Potatoes
These creamy mashed potatoes are seasoned with garlic, onion, and thyme, and filled with melting white cheddar. A topping of the same melted cheese sets them off to perfection!
Servings: 10 servings
- 3 pounds russet potatoes, peeled and halved
- 1/2 cup butter
- 1 cup sour cream
- 1/2 cup milk
- 3 cups shredded white cheddar, plus 1 cup for topping
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons dried thyme
- Fresh chopped chives for garnish
Preheat oven to 375°F.
In a large pot, add the potatoes and cover with cold water. Bring to a boil and simmer the potatoes until cooked and tender, about 30 minutes.
Drain the potatoes and add them back to the pot.
To the potatoes, add the butter, sour cream, milk, and white cheddar, and mash over a low heat.
Once smooth and creamy, add the salt, pepper, garlic powder, onion powder, and dried thyme.
Combine well; taste and adjust accordingly. Spoon the mashed potatoes into a greased 9x13-inch oven proof dish.
Top with the white cheddar and cover in foil.
Bake for 30 minutes, remove foil and continue baking for 15 minutes - or until cheese is golden.
Serve warm, topped with chopped chives.
Calories: 425kcal | Carbohydrates: 27g | Protein: 15g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 85mg | Sodium: 625mg | Potassium: 664mg | Fiber: 2g | Sugar: 2g | Vitamin A: 907IU | Vitamin C: 8mg | Calcium: 389mg | Iron: 2mg