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Baked Mashed Potatoes

Use Up Your Russets With a Cheesy Mashed Potato Bake

If you find yourself drowning in russet potatoes after Thanksgiving – I know I usually tend to buy way too much – fret not. Here's a creative way to use them up. Mash them, and then bake them with a cheesy, breadcrumb crust for a crunchy, creamy, and indulgent dish. You can also use any leftover mashed potatoes you have from your holiday feast and just skip a few of the recipe steps! Keep on going for the recipe!

Cheesy Baked Mashed Potatoes

Cheesy Baked Mashed Potatoes

Cheesy Baked Mashed Potatoes


8 russet potatoes, peeled and quartered
1/2 stick salted butter, cubed, plus more for baking dish
1/2 cup milk or cream
2 teaspoons salt
1 1/2 cup grated cheddar cheese
1 cup grated parmesan cheese
1 cup breadcrumbs
2 tablespoons olive oil


  1. In a large pot, boil potatoes until tender when pierced with a fork. Strain and place into a large bowl for mashing.
  2. Add butter, milk or cream, and salt. Mash by hand or with an immersion blender until smooth.
  3. Butter a baking or casserole dish. Spoon mashed potatoes into baking dish and smooth the surface with a spoon or spatula.
  4. Evenly sprinkle cheddar and parmesan cheeses over the surface, then breadcrumbs. Drizzle olive oil over the topping.
  5. Bake in oven until topping is brown and bubbly.

Serves 8-10

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