American Weathermakers wishes everyone a Happy Thanksgiving.  If we can make your holidays safer and happier. Just give us a call.  

We want to add to the season with an easy recipe your family can make and share.

Cheesy Baked Mashed Potatoes

Prep time: 10 Minutes  /  Cook Time: 30-35 Minutes  / Serves 6-8

INGREDIENTS

• Butter or cooking spray, for the baking dish

• 3 pounds 

  Yukon gold potatoes (about 8 medium)

• 3/4 cup 

  whole milk

• 4 tablespoons 

  unsalted butter

• 1 teaspoon 

  kosher salt, plus more as needed

• 1/4 teaspoon 

  freshly ground black pepper

• 1 cup 

  sour cream (8 ounces)

• 8 ounces 

  sharp cheddar cheese, shredded (about 2 cups)

• 1 ounce 

  Parmesan cheese, finely grated (about 1/2 firmly packed cup grated or 1/3 cup store-bought)

• Finely chopped fresh chives or parsley, for garnish (optional)

INSTRUCTIONS

1. Arrange a rack in the top third of the oven and heat the oven to 400°F. Coat an 8x8-inch or other 2-quart baking dish with butter or cooking spray.

2. Peel and chop 3 pounds Yukon gold potatoes into 1-inch pieces. Place in a large pot and add enough water to cover the potatoes by 2 inches. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are tender and can be easily poked with a paring knife, 7 to 10 minutes. Meanwhile, make the milk mixture and grate the cheeses.

3. Place 3/4 cup whole milk, 4 tablespoons unsalted butter, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium saucepan over medium heat. Gently warm, whisking constantly, until the butter is melted, about 3 minutes. Remove from the heat and whisk in 1 cup sour cream.

4. Shred 8 ounces sharp cheddar cheese (about 2 cups). Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup).

5. When the potatoes are ready, drain through a heatproof colander and place the colander over the pot. When the potatoes are cool enough to handle but still warm, return to the pot, and mash with a potato masher until mostly smooth (a few lumps are fine). (Alternatively, pass the potatoes through a ricer or food mill back into the pot.)

6. Pour the milk mixture over the potatoes and stir to combine. Add the shredded cheddar cheese and stir to just combine (the cheese won’t be completely melted). Taste and season with more kosher salt and black pepper as needed. Transfer the mashed potatoes to the prepared baking dish and spread into an even layer. Sprinkle with the Parmesan.

7. Bake until warmed through, about 20 minutes. Switch the oven to broil and broil until the top in golden-brown, 2 to 3 minutes more. Garnish with finely chopped chives or parsley, if desired, and serve.

RECIPE NOTES

Make ahead: This casserole can be assembled in the baking dish and refrigerated up to 1 day ahead. Let sit at room temperature for at least 30 minutes before baking.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.