Cheesy Mashed Potatoes are the perfect side dish, made with buttery gold potatoes mashed with gruyere and cheddar cheese, sour cream, and buttermilk, then baked for a crispy cheesy crust!
Preheat the oven to 350°F. Add potatoes to dutch oven, then add cold water until potatoes are completely submerged. Bring to a boil, and reduce to a high simmer over medium heat until a fork goes through the potatoes easily, about 20-25 minutes.
Drain the potatoes. Add all other ingredients (except for the reserved cheese topping), and mash everything together. Once mashed, use a spatula to smooth down the top of the potato mixture.
Sprinkle the shredded cheddar and gruyere evenly on top of the potatoes. Cover the potatoes and bake for 15 minutes, then remove the cover and bake an additional 15-20 minutes.
To finish, broil for 2-4 minutes or until golden brown, watching carefully so they don't burn. Top with extra chives and serve.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate cheesy mashed potatoes in an airtight container for 2-3 days. Freeze cheesy mashed potatoes in an airtight container for 3-4 months. Defrost the frozen potatoes in the refrigerator overnight, then microwave them in increments of 1-2 minutes, stirring in-between, until warmed through. Cooking Tips
If you don't have a potato masher, use an electric hand mixer.
Add the potatoes to cold water, then bring it to a boil gradually. This helps prevent the potatoes from getting soggy because they cooked on the outside faster than the inside.
How long they take to boil depends on how small or large the potato chunks are. If they're smaller, they'll cook faster. Larger quarter potatoes will take longer.
This recipe calls for boiling the potatoes, then baking them. I usually do both steps in a dutch oven, because it can go from stovetop to the oven without any issues.