Homemade Mashed Potatoes

Homemade Mashed Potatoes

26 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
GIZMOHAMSTER
Recipe by  GIZMOHAMSTER

“Yummy mashed potatoes with cheese and bread crumb topping. A friend made this recipe for Christmas one year and everyone went back for a second helping.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 servings

ADVERTISEMENT

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Place the potatoes into a saucepan, and fill with enough water to cover. Bring to a boil. Cook for 5 to 10 minutes, just until soft. Drain water, and mash potatoes. Beat in the butter, and about half of the milk using an electric mixer. Add more milk if needed to achieve the desired consistency of mashed potato. Season with salt and pepper.
  3. Spread potatoes evenly in a 9x13 inch baking dish, or desired casserole dish. Sprinkle the bread crumbs and cheese over the top.
  4. Bake for about 10 minutes in the preheated oven, until the cheese is melted and the top is browned. Serve immediately.

Share It

Reviews (26)

Rate This Recipe
Asmaa'
26

Asmaa'

an excellent easy , and a quick recipie only thing i added to the recipie was a layer of saute'd chopped onions and diced fresh mushrooms with little bit of oregano added to the mashed potato , and then layered it with cheese my kids cant have enough of it!

Krissy V
20

Krissy V

I used instant mashed potatoes to save time, and subbed cheddar cheese for Jack. Also added 4 tbsp of sour cream to the mashed potatoes so they wouldn't dry out. Pretty good twist on instant potatoes.

joejoe
19

joejoe

the only thing imho is if you beat the potatoes with a mixer you have whipped potatoes (aka mud) and with that texture the flavor goes bye bye too. mashed s/b as it says and it should have some lumps and texture and with the lumpier texture there is more flavor

More Reviews

Similar Recipes

Basic Mashed Potatoes
(162)

Basic Mashed Potatoes

Creamy Mashed Potatoes II
(85)

Creamy Mashed Potatoes II

Sour Cream Refrigerator Mashed Potatoes
(92)

Sour Cream Refrigerator Mashed Potatoes

Skin-on Savory Mashed Potatoes
(77)

Skin-on Savory Mashed Potatoes

Spruced Up Mashed Potatoes
(50)

Spruced Up Mashed Potatoes

Dijon Mashed Potatoes
(31)

Dijon Mashed Potatoes

Nutrition

Amount Per Serving (10 total)

  • Calories
  • 163 cal
  • 8%
  • Fat
  • 5.2 g
  • 8%
  • Carbs
  • 23.4 g
  • 8%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Creamy Mashed Potatoes II

>

next recipe:

Dijon Mashed Potatoes