Smoky & Cheesy Buttermilk Baked Mashed Potatoes

Julie Ryan Evans
Food & Party
29

baked mashed potatoesYou say potato ... I say where? The spuds are the ultimate comfort food, and when fancied up with some cheese and other yumminess they are irresistible.

I love this recipe for Smoky and Cheesy Buttermilk Baked Potatoes adapted from Picky Palate. They are simply divine, and make a great side dish to go along with pretty much anything. I'm thinking of serving them with ham on Easter, and I love the idea of doing it in individually baked servings.

Smoky and Cheesy Buttermilk Baked Mashed Potatoes

3 pounds russet potatoes

4 tablespoons butter

3 tablespoons cream cheese

1 teaspoon sea salt

1/2 teaspoon ground pepper

1/2 teaspoon smoked paprika

1/2 teaspoon garlic salt

1/2 cup buttermilk

1 1/2 cups shredded sharp cheddar cheese

Note: I also like to include some chopped green onions.

1.  Preheat oven to 375 degrees F.  and fill large Dutch oven 3/4 full of water.

2.  Peel and cube potatoes and place in water filled Dutch oven. Bring to boil then cook for 10-15 minutes or until potatoes are fork tender.  Drain and transfer to the bowl of a stand or electric mixer.  Add butter and cream cheese to potatoes and mix on low to combine.  Add seasonings and buttermilk until smooth and creamy.

3.  Transfer potatoes to individual oven proof baking dishes or one medium sized baking dish and top with cheddar cheese.  Bake for 15 minutes, until cheese is melted.  Remove and serve.

Makes 4 servings


Image via karindalziel/Flickr

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