These Oven Baked Mashed Potatoes need to be on your next family dinner. It’s just as easy as making a pot of regular mash, just with a bit of extra love! Super customisable and always super tasty.
What is the best potato for a Mash?
There are so many types of potatoes in the world. They can be Categorised into two different types.
Waxy and Starchy.
For this recipe, we used Yukon Gold Potatoes. They land right in the middle of the waxy/starchy spectrum. They have enough starch to get creamy, but the waxiness allows them to hold their shape in the boiling water.
What’s the difference between a Waxy and Starchy Potatoes?
Like we said above, potatoes fall under two categories. Waxy and Starchy.
Waxy potatoes are best for boiling, slicing or adding to soups and stews. They have less starch and sugar, allowing them to hold up to liquid based cooking methods.
Red potatoes, Fingerling, Baby and New are all types of Waxy Potatoes.
A starchy potato is more so used for frying, baking and of course making mash. The starches allow them to get nice and creamy. The higher sugars help them get great colour.
A Russet Potato is going to be the most common starchy potato you’ll see at the Grocery store.
How to Infuse Milk and Cream for Baked Mashed Potatoes .
The majority of the flavour in this dish is coming from the milk. We want to get as much flavour as possible.
Bring the milk to a light boil with grated garlic and herbs. Using garlic and rosemary is a great way to make this dish holiday ready.
You can play around with tons of other flavours. Add onions or shallot, bay leaf and any other spice. A little fresh grated nutmeg would be a great way to round out the dish.
Panko Vs Breadcrumbs.
The type of bread crumb you use matters.
For a recipe like this, I think panko is going to be the best option.
Panko is a large crumb, it’s lighter and absorbs less oil. It’s way crunchier and in my opinion stays crunchier.
Once you make the switch to panko it’ll be hard to go back!
Other recipes to check out!
Roasted Carrot Pistachio Salad
Baked Mashed Potatoes
Print Recipe
Ingredients
- 5 lbs Yukon Gold Potatoes (peeled and diced)
- 1/2 cup Milk
- 3 Garlic Cloves grated
- 2 sprigs Rosemary
- 1/2 cup Sour Cream
- 1 tsp Kosher Salt
For the Topping
- 1 1/2 cup Panko Bread Crumbs
- 1 cup Parmesan grated
- 2 tbsp Olive Oil
- Black Pepper
- 1/2 cup Chives
Instructions
- With a peeler, remove the skin from 5 lbs of yukon gold potatoes. Cut them in half and place in a large pot of cold salted water. Place your heat on high and let boil until fork tender.
- Place a small pot over medium heat. Add ½ cup of milk, 3 grated cloves of garlic, 2 sprigs of rosemary, Allow to lightly simmer for 5-10 min. ( add more garlic and herbs if you’d like!).
- Once your potatoes are done, strain from the water and place in an oven safe baking dish. Mash your potatoes, add in ½ cup sour cream and mix. Remove the herbs from the milk and pour into the potatoes. Mix and mash until fully combined. Season with 1 tsp kosher salt.
- Into a small bowl mix 1 cup of panko with ½ cup of parmesan.
- Cover your mashed potatoes with panko/cheese and bake for 20 min or until golden brown.
- Remove from the oven and let cool. Garnish with ½ cup of chopped chives and black pepper.