Baked Mashed Potatoes Recipe

Name: Baked Mashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 strips bacon; Fresh breadcrumbs from 10 slices white bread; Nonstick cooking spray; 2 cups milk; 4 tablespoons unsalted butter; 5 pounds russet potatoes, peeled and cut into chunks; Kosher salt; 1 cup shredded Cheddar; 4 ounces cream cheese, at room temperature; Freshly ground black pepper; 3 tablespoons chopped fresh chives

Servings: persons

6 strips bacon
Fresh breadcrumbs from 10 slices white bread
Nonstick cooking spray
2 cups milk
4 tablespoons unsalted butter
5 pounds russet potatoes, peeled and cut into chunks
Kosher salt
1 cup shredded Cheddar
4 ounces cream cheese, at room temperature
Freshly ground black pepper
3 tablespoons chopped fresh chives

1
In a large skillet over medium heat, cook the bacon until crisp.
2
Drain on brown paper.
3
Remove all but 1 tablespoon of fat from the pan.
4
Place the bread slices in a food processor and pulse until coarse crumbs are formed.
5
Reserve 1 cup breadcrumbs for Round 2 Recipe, Fried Potato Cakes.
6
Add the remaining breadcrumbs to the skillet and cook until they are lightly toasted, about 5 minutes.
7
Set aside
8
Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick spray.
9
In a small saucepan over low heat, warm the milk and butter.
10
Place the potatoes into a large pot, cover with cold water, add a generous pinch of salt, and bring to a boil over medium-high heat.
11
Cook until tender and they crumble when pressed with a fork, 15 to 20 minutes.
12
When the potatoes are cooked through, drain them well, put them back into the pot, and mash them.
13
Slowly mix in the warm milk and butter mixture until incorporated.
14
Mix in the grated cheese and cream cheese.
15
Don't over mix or the potatoes will become gummy.
16
Season, to taste, with salt and pepper.
17
(Reserve 2 cups mashed potatoes for Round 2 Recipe).
18
Put the potatoes into the prepared baking dish, crumble the bacon over the top, and sprinkle evenly with the breadcrumbs.
19
Bake until heated through and golden brown on top, 25 to 30 minutes.
20
Serve garnished with chives.

1066

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 strips bacon, Fresh breadcrumbs from 10 slices white bread, Nonstick cooking spray, 2 cups milk, and more.

Yes, Baked Mashed Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Mashed Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions