Smoky & Cheesy Buttermilk Baked Mashed Potatoes
From Friday, 30 October 2020 18:15.
Ingredients
| 3 lbs | 1.4 kg | russet potatoes |
| 4 tbsp | 60 ml | butter |
| 3 tbsp | 45 ml | cream cheese |
| 1 tsp | 5 ml | sea salt (I used McCormick Gourmet Sicilian) |
| 0.5 tsp | 2.5 ml | black pepper (I used McCormick Gourmet Coarse Grind) |
| 0.5 tsp | 2.5 ml | smoked paprika (I used McCormick Gourmet) |
| 0.5 tsp | 2.5 ml | garlic salt (I used McCormick Gourmet) |
| 0.5 cup | 120 ml | buttermilk |
| 1.5 cups | 360 ml | shredded cheddar cheese blend |
Instructions
- Preheat oven to 375 degrees F. and fill large Dutch oven 3/4 full of water.
- Peel and cube potatoes and place in water-filled Dutch oven. Bring to a 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.
- 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.