Mashed Potato Bake  

Mash Potato Bake  

This Mashed Potato Bake is full of flavor from butter, cream cheese, and Gruyere cheese.

Mashed Potato Bake
Makes 8 to 10 servings
  • 5 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
  • 1½ cups half-and-half
  • 4 ounces cream cheese, softened
  • 4 ounces shredded Gruyère cheese
  • ¼ cup plus 3 tablespoons salted butter, cut into ½-inch pieces and divided
  • 1½ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • Garnish: fresh rosemary
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
  2. In a large Dutch oven, bring potatoes and water to cover to a boil over medium-high heat. Reduce heat, and simmer until tender, about 15 minutes; drain.
  3. In a large bowl, mash potatoes with a potato masher until coarsely mashed. Stir in half-and-half, cream cheese, Gruyère, ¼ cup butter, salt, and pepper until well combined. Pour into prepared pan.
  4. Bake until hot and bubbly and edges are golden brown, 35 to 40 minutes. Dot with remaining 3 tablespoons butter before serving. Garnish with rosemary, if desired.

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