We love this recipe because it uses 2 eggs and it’s a very easy way to glam up instant mashed potatoes. The darker your egg yolks, the more golden your potatoes will be. It’s similar to duchess potatoes, but you’ll use whole eggs instead of just yolks, and you don’t need to pipe it into fancy shapes. Unless you want to.
This recipe is also surprisingly versatile. You can mix in very finely chopped fresh herbs or switch up the type of cheese for a different taste. Holly has even made these with 4 cups of broth instead of milk and water, because she was out of oatmilk. They were still delicious!
Take the time to quickly temper your beaten eggs before mixing them into the hot potatoes. Just dollop some potatoes into the eggs and stir them in quickly. You’re essentially warming the eggs enough that they won’t cook too fast and scramble as you mix them into the hot potato mixture. It’s worth the trouble because these baked mashed potatoes are smooth and silky and thanks to the eggs, they puff up a bit, like a soufflé. To hear us talk through making this dish, listen to episode 164 of the podcast.
Baked Mashed Potatoes would be the perfect side dish for a Galentine’s or Valentine’s Day dinner. Add a protein, some veggies, and a ridiculously delicious dessert. May we suggest our Flourless Chocolate Cake or Chocolate Peanut Butter Tart?
Baked Mashed Potatoes
Ingredients
- 2 1/2 cups milk or dairy free milk
- 1 1/2 cups shredded cheddar cheese or dairy free cheese
- 1 1/2 cups water or broth
- 4 tablespoons butter or dairy free butter
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 3 cups instant potato flakes
- 2 eggs, beaten
- Optional – fresh chopped herbs like parsley and chives
Instructions
- In a large pot, combine milk, cheese, water, butter, and salt. Cook over medium heat until just at the boiling point, stirring frequently.
- Remove the pot from heat and stir in instant potato flakes.
- Quickly temper the eggs by rapidly stirring a couple of dollops of the hot potato mixture into the beaten eggs.
- Add the beaten eggs and garlic powder to the pot and stir quickly and thoroughly to combine.
- Spread into a greased 9×9″ baking dish.
- Bake at 350˚F for 30-35 minutes, until puffy and golden.