Tuesday, September 16, 2014

Cheesy Mashed Potato Bake

My family enjoyed this Cheesy Mashed Potato Bake along with some tasty crock pot beef tips in gravy (recipe coming later in the week). I loved this side dish. I had one change to the recipe, only because I misread the instructions. I had added the shredded cheese to the mashed potato mixture, instead of reserving it for the top. I quickly grated some extra Monterey Jack to add to the top. Because of this, I had extra cheesy potatoes but as you might guess, nobody minded.

We used Monterey Jack, but you can change the cheese if you'd prefer. I would highly suggest grating the cheese yourself, as it lends itself to melted much better than pre-grated cheese sold in a bag. Many thanks to The Southern Lady Cooks for this recipe. Enjoy!

Cheesy Mashed Potato Bake
Makes about 8 servings


  • 7 or 8 large potatoes, peeled
  • 1 teaspoon salt
  • 4 tablespoons butter or margarine
  • 4 ounces cream cheese
  • 1/4 cup sour cream
  • 1/2 cup evaporated milk
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion flakes (I used onion powder)
  • 1/4 teaspoon garlic powder
  • 1 to 2 cups freshly shredded Monterey Jack cheese (reserve for topping)
  • light sprinkle of Paprika


  1. Boil the peeled potatoes, drain and mash with the salt, butter, cream cheese, sour cream, milk, pepper, onion flakes and garlic.  
  2. Spread mashed potatoes into a sprayed casserole dish and sprinkle with shredded cheese and paprika. 
  3. Bake in preheated 375 degree oven, uncovered, for 30 to 35 minutes.  

Recipe from The Southern Lady Cooks. Sharing this recipe at the following fun link parties.


  1. Yum! This sounds like it would be sooo good with beef! Can't wait for that recipe, and I can't wait to try this one!

  2. Replies
    1. I'm not sure Kim. I would think you can but I haven't tested it.