Baked Mashed Potatoes


Preparation info

  • Serves

    8 – 10

    • Difficulty


Appears in

The Side Dish Handbook

The Side Dish Handbook

By Tori Ritchie

Published 2015

  • About


  • 4 tbsp (2 oz/60 g) unsalted butter, plus more for the baking dish
  • 4 lb (2 kg) russet potatoes, peeled and cut into large chunks
  • Salt
  • 4 green onions, halved lengthwise, then thinly sliced crosswise
  • ½ cup (4 fl oz/125 ml) low-sodium vegetable or chicken broth
  • 2 cups (1 lb/500 g) full-fat sour cream
  • 1 cup (4 oz/125 g) grated sharp Cheddar cheese


    Preheat the oven to 350°F (180°F). Butter the bottom and sides of a 3-qt (3-l) baking dish.

    In a large pot, combine the potatoes and water to cover by 2 inches (5 cm). Salt the water generously, bring to a boil over high heat, and cook, uncovered, until tender all the way through when pierced with a knife, 20–30 minutes, depending on the size of the chunks. Drain in a colander and leave in the sink for 5 minutes to evaporate excess water and steam; do not wash the pot. Pass the potatoes through a ricer into a large bowl. Set aside.

    In the same pot, melt the butter over medium heat. Add the green onions and sauté until softened, about 1 minute. Pour in the broth. Pour the broth mixture over the potatoes, then, using a rubber spatula, fold the sour cream into the potatoes until evenly blended. Season the potatoes with salt and spread them in the prepared baking dish. (At this point, the potatoes can be covered and refrigerated for up to 8 hours. Let come to room temperature before baking.)

    Sprinkle the cheese evenly over the potatoes. Bake until the cheese is melted and crusty at the edges, about 30 minutes. Let stand for about 5 minutes, then serve.