Side
Cheesy Mashed Potato Bake
10
Nov
Nov
As the wife of a potato farmer you could say we eat a fair few potatoes in many forms, most nights at our house it is meat and vegetables with mashed potato on high rotation but this recipe for Cheesy Mashed Potato Bake is taking simple mash to another level and it is super delicious.
Creamy cheesy mashed potatoes that can be prepared in advance and then popped into the oven when it is needed is perfect for busy nights or even when you have guests, it is also great to take along to a shared meal.
Cheesy Mashed Potato Bake is the perfect side dish and would be great served in individual ramekins for portion control. It is easy, economical and mash is loved by all, you could add in any flavours you like or sprinkle with bacon.
Cheesy Mashed Potato Bake
Mashed potato in an Oven Bake form
Ingredients
- 1.5 kg Potatoes
- 1/2 Cup Milk, warmed 125ml
- 60 gm Butter
- 1/2 Cup Sour Cream or Creme Fraiche
- 1 tsp Garlic, crushed
- Pinch Salt
- Pinch White Pepper
- 1/2 tsp Black Pepper
- 1/2 Cup Chives, chopped
- 2 1/2 Cups Cheese, grated I used a mix of vintage cheddar and pizza cheese
Instructions
- Peel and chop potatoes.
- In a large saucepan cover potatoes and garlic with water, bring to the boil, reduce heat and simmer 20 minutes or until potatoes are soft.
- Preheat oven 180C
- Drain the water from the potatoes and return the pot to the heat for about 30-40 seconds to dry them out.
- Mash the potatoes, add butter, mash that in then add milk, sour cream, salt and peppers. Mash until well combined.
- Stir in the chives and all the cheese stirring until cheese is melted.
- Spoon mash into a 2 litre casserole dish.
- Bake 30-40 minutes until golden.
Notes
Flavours could be added while mashing the potatoes ie: Pesto, Bacon, Mustard, fresh herbs.
Prepare in advance and store in the fridge until its time to pop into the oven
