Cheesy Mashed Potato Bake

Jul 2

Who doesn’t love mashed potatoes? It’s a pretty unbeatable dish, and for many families, it’s a go-to staple for both casual weeknight meals and precious holiday gatherings. It’s hard to admit, but sometimes we get a little bored with classic mashed potatoes — and so, like always, we turn to cheese to mix things up.

This dish really takes mashed potatoes to the next level — the cheese is present and punchy, but there’s not so much packed into the potatoes that the mash is greasy or dense. The result is creamy, fluffy, and rich, and it may just become your new go-to!

Cabot Clothbound works especially well in this baked mashed potato recipe. The tangy sour cream plays up Clothbound’s sharper notes, while the bubbly cheese on top balances things out with that savory, browned, toasty flavor.

Have fun playing around with different toppings and add-ins, too, depending on your family’s preferences—we love the salty, porky crunch of crumbled bacon, but you could also try out different herbs, thinly sliced scallions or green onions, or seasoned breadcrumbs.

If you’re feeling really fancy, you can create dainty peaks (that get nice and browned) by piping the potatoes into your baking dish. It’s a little bit tedious, but it makes for a real showstopper!

A serving of cheesy, baked mashed potatoes

PREP: 30 MINUTES — BAKE: 40 MINUTES

Yields: 8-10 Servings

INSTRUCTIONS

Preheat your oven to 375°F and grease your baking dish.

Peel the potatoes and cut them into roughly 1” cubes. Peel the garlic cloves and halve them. Place the potatoes and the garlic cloves in a large pot and cover with water by an inch or so. Salt the water generously, then bring to a boil over high heat. Cook the potatoes until very tender, about 15 minutes (the garlic cloves will also soften).

Meanwhile, in a medium bowl, mix together the sour cream/crème fraîche, mayonnaise, milk/buttermilk, paprika, and pepper. Add the 1½ cups of grated Cabot Clothbound and stir until combined evenly. Set aside.

Once tender, drain the potatoes and garlic cloves and return them to the pot. Mash well, then mix in the melted butter, followed by the creamy cheese mixture.

Note: when adding ingredients to your mashed potatoes, stir everything in slowly and gently in order to avoid winding up with a gluey texture. The mixture will be a bit looser than typical mashed potatoes—don’t be alarmed, it will thicken up a little as it bakes.

Taste the mixture, and add salt to taste if necessary (you probably won’t need much, if any). Pour the cheesy potatoes into your greased baking dish and top with the remaining 1 cup of grated cheese. Bake for 30-40 minutes, or until bubbling around the edges and golden brown. If desired, sprinkle crumbled bacon and chopped herbs of your choosing over the top after removing from the oven.

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