Next Level Mashed Potatoes
This Next Level Mashed Potatoes recipe is simply the best! Elevate your red skinned mashed potatoes with rosemary, white cheddar, sour cream and the result is creamy twice baked goodness.
Mashed potatoes will always remind me of family dinners – they were a staple on our table. And of my sister and I squabbling over the chair. Do you know the one? It was the chair that was more desirable than all the others.
Every chair is different, but they are all the same. Maybe it was covered in a pretty floral pattern that was only pretty by 1970’s standards. Maybe it was the chair at the head of the table with arms that made you feel like a king. Or maybe it was wooden and you could reach through the back slats to feed the dog your broccoli.
But they are all the same. The one chair all the kids want.
We have the chair in our house. It’s the middle one. It’s been so well used and dibs’d that it kind of wobbles and I’m scared to let company sit on it. At this point, my kids have a complex custody agreement regarding the chair that confuses even me, the queen ruler over the dinner table.
This recipe is dedicated to the chair.
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Tips + Tricks
No. 1 –> Leave the skins on. Just do it. It’s less work, since you don’t have to peel, and they are just yummy. Nothing is better than red skinned mashed potatoes.
No. 2 –> Don’t forget to twice bake these mashed potatoes. You’ll be tempted to stop after the mashing, and you certainly could, but the second baking introduces what Kevy calls crispy bits of goodness into this recipe.
No. 3 –> Use full fat sour cream and white cheddar for this recipe. The best part of mashed potatoes is how decadent and rich they are, don’t skimp on the add ins!
No. 4 –> It’s hard to nail down exactly how much milk you’ll need because there are some variables, so I used the range that works for me. Don’t be afraid to add less or more than the recipe shows. The milk just adds to the creaminess.
Ingredients
How to make
- Preheat oven to 350f.
- Wash the potatoes well, because this is a skin on mashed potatoes recipe we need to scrub the skin well.
- Coarsely chop the potatoes, and place them into a large bowl with the rosemary. Pour the olive oil on top of the potatoes and toss to coat. Take a couple of seconds to really rub and bruise the rosemary to help bring out the flavor.
- Spread the potatoes in a single layer on a heavy rimmed baking sheet. Spread the rosemary around the potatoes.
- Roast the potatoes for 35-40 mins, or until they are easily pierced with a fork. Turn the potatoes at least once.
- Remove potatoes from the oven and transfer to a heatproof bowl.
- Mash the potatoes well. Add the onions, cheddar, sour cream and milk. You may need to add more milk to get to the creamy consistency desired, it just depends on how large your potatoes were and how dry they got in the oven.
- Salt and pepper to taste.
- Transfer to an 8×8 baking dish and bake at 350 for 20-25 minutes.
- Serve hot.
Make Ahead?
YES! These red skinned mashed potatoes are awesome fresh or made ahead! Because of the second baking, they are the perfect candidate for prepping a day or two beforehand.
I love prepping in advance if we are hosting a big dinner, if you do too these potatoes are an excellent option.
To make ahead:
Follow all the steps as stated in the recipe, until you get to the second baking. Transfer the potatoes to the 8×8 baking dish, then stop. Cool them, and keep covered in the fridge.
When ready to cook them, cover the baking dish with tin foil, then bake at 350f. for 20 minutes before uncovering and cooking for another 25 or so minutes or until heated through.
Double the recipe?
Need more taters? What a silly question. LOL We all need more taters.
This recipe is easily scaleable! Just multiply it by 2 or 3, or 4!
Side Dish Inspiration
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📖 Printable Recipe
Next Level Mashed Potatoes Recipe
Ingredients
- 4 red potatoes
- 2 sprigs fresh rosemary
- 2 tablespoon olive oil
- ¼ cup green onions sliced
- ½ cup aged white cheddar shredded
- ¼ cup full fat sour cream
- ½ to 1 cup milk
- salt and pepper to taste
Instructions
- Preheat oven to 350f
- Wash and coarsely chop 4 red potatoes, and place them into a large bowl with 2 sprigs fresh rosemary. Pour 2 tablespoon olive oil on top of the potatoes and toss to coat.
- Spread the potatoes in a single layer on a heavy rimmed baking sheet.
- Roast the potatoes for 35-40 mins, or until they are easily pierced with a fork. Turn the potatoes at least once.
- Remove potatoes from the oven and transfer to a heatproof bowl.
- Mash the potatoes well. Add ¼ cup green onions, ½ cup aged white cheddar, ¼ cup full fat sour cream and ½ to 1 cup milk. You may need to add more milk to get to the creamy consistency desired, it just depends on how large your potatoes were and how dry they got in the oven.
- salt and pepper to taste.
- Transfer to a baking dish and bake at 350 for 20-25 minutes.
- Serve hot.
Notes
Make ahead:
- Follow steps 1-7.
- Transfer to an oven-safe baking dish, cover tightly with tin foil, and store in the fridge until ready, up to 2 days in advance.
- Bake at 350f for 20 minutes covered.
- Remove tin foil cover, and bake for another 20-25 minutes at 350f until heated through.
Scale:
This recipe is easily scaled to suit your serving needs, simply multiply all the ingredients x2, x3, or even x4! Just make sure you have a large enough baking dish!Leftovers:
These potatoes are good 2- 3 days, kept covered in the fridge. Reheat in the microwave or oven! Add a bit more milk if the potatoes seem stiff.Recommended Equipment + Ingredients
Nutrition
Pin this next level twice baked mashed potatoes recipe!
THIS mashed potato dish turned out sooo good! I liked not having to peel the potatoes, and mine came out with a “smashed” consistency between mashed and roasted that was perfection. also, i love a recipe that even amateur cooks like me can make easily.
So glad you loved it! <3