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Baked Cheddar Mashed Potatoes Recipe

Baked-cheddar-mashed-potatoesThe other day I made these baked cheddar mashed potatoes on a whim. I had a package of instant mashed potatoes in the cupboard and decided to use them for my experiment. I would prefer making homemade, but these were actually quite tasty and I'd probably use the instant again just because it was so simple.

One the other hand, I think the baked cheddar mashed potatoes would have a better consistency with homemade. I imagine these potatoes would taste great using other kinds of cheese. I bet bleu cheese, mozzarella, or a parmesan/mozzarella blend would be great. 

I used instant Baby Red potatoes, which added a hint of color. The next time, I'm going to add bacon bits for additional flavor. This recipe takes about 15 minutes total and is a good stand-in when time is limited.

BAKED CHEDDAR MASHED POTATOES

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Servings: 4
Prep Time: 10 minutes
Bake Time:  5 minutes

Ingredients:

1 package instant Baby Red potatoes
Water (as per directions on potatoes)
2 Tablespoons unsalted Butter
½ teaspoon each Sea Salt and freshly ground Black Pepper, optional
½ cup Sharp Cheddar Cheese
8 cupcake tins

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Prepare potatoes according to package directions. Add butter and gently mix with water and instant potatoes. Cover and set aside for 5 minutes. Add cheddar cheese right before filling cupcake tins.
3. Insert cupcake tins into muffin pan. Using ice cream scoop, fill each tin ¾ full of cheddar cheese potato mixture.
4. Bake for 4 to 5 minutes, or until tops turn golden brown. Remove from oven and serve immediately.

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