Serves 8

Prep time 15 minutes

Cook time 50 minutes

Ingredients

5 lbs. russet potatoes, peeled and cut into 2-inch pieces (about 12 to 15 medium potatoes)

3 cups College Inn® Culinary Stock® Artisan Chicken

5 large cloves garlic, minced (about 2 Tbsp.)

1 cup sour cream or 2% Greek yogurt

1 1/2 tsp. salt

1/2 tsp. freshly ground black pepper

2 cups shredded white cheddar cheese (8 oz.)

2 Tbsp. chopped chives or parsley

Directions

  1. If baking right away, preheat oven to 400°F (see Tip for make ahead directions). 

  2. Grease a 13x9-inch baking dish with butter or non-stick cooking spray; set aside.

  3. Bring potatoes, stock and garlic to a full boil in a 6-qt. Dutch oven.  Reduced heat to medium; cover and boil 20 minutes or until potatoes are fork-tender.  DO NOT DRAIN.

  4. Mash until smooth; stir in sour cream, salt and pepper.  Add cheese and stir well. Spoon evenly into prepared baking dish, swirling the surface with the back of a spoon.

  5. Bake uncovered 30 to 35 minutes until edges are golden brown. Sprinkle evenly with chives or parsley before serving.

Tip: To make ahead, follow Steps 2, 3 and 4 as directed.  Cover dish tightly with aluminum foil and refrigerate up to 2 days.  Remove from refrigerator and uncover from foil 1 hour before baking, to reduce chill and promote even baking. Smooth over any cracks with the back of a spoon. Bake 20 minutes covered with foil.  Remove foil and bake additional 20 to 25 minutes or until edges are golden brown.

Variations: Prepare recipe as directs, except:

  • For Mashed Cauliflower-Potato Bake, use 3 1/2 lbs. potatoes and 32 oz. cauliflower flowerets (from two small heads, cored and cut into 2-inch pieces or use pre-cut, refrigerated bagged flowerets).  Bake 35 to 40 minutes until edges are brown.
  • For Loaded Mashed Potato Bake, you will need 1 cup sliced green onion and 8 oz. bacon, cooked and crumbled (about 2/3 cup from 5 or 6 strips thick-cut bacon).  Stir in 1/2 of green onions and bacon with cheese in Step 4.  Sprinkle evenly with remaining green onion and bacon after baking, instead of chives or parsley.

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