Baked Mashed Potatoes

These baked mashed potatoes are loaded with tasty things. You can make them ahead and then pop them in the oven on a busy weeknight.

Course: Side Dish

Cuisine: New Zealand

Keyword: Baked mashed potatoes, loaded mashed potaotes

Servings: servings

Calories: 179kcal

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Peel and cut up your potatoes.
Add to a pot with the chicken broth, and cook until your potatoes are tender and can be mashed with a fork.
Preheat your oven to 180 degrees celsius (360 F)
Drain the chicken broth, saving the liquid so that you can use it in other recipes.
Add the butter to the hot potatoes and let melt
Mash the potatoes, then stir through half a cup of the grated cheese the yoghurt chives and bacon, including chicken broth if your mashed potato mix is dry.
Transfer the potatoes to a baking dish, and top with the remaining ½ cup of cheese.
Bake at 180 degrees for 30-40 minutes until the potatoes are hot and the cheese on top is golden brown.
Enjoy

I like to make these ahead of time on a quiet day, so that I can just through them in the oven for a delish side dish to reheat without having to think too much.
Be sure to use a floury texture potato, if your potato has a waxy texture your based potatoes will be terrible no matter how you prepare them.
As I mentioned if you are not a fan of the tang associated with greek yoghurt consider using cottage cheese or sour cream instead.
Potatoes: If you want your mashed potatoes to be any good you need a floury type potato. In New Zealand Agria is a regularly available flour breed. In other parts of the world look for: Russet potatoes, Yukon golds, King Edwards or Maris Pipers.
Chicken broth: Chicken broth or homemade chicken stock will add flavour and protein to the mashed potato casserole.
Greek yogurt: For the creaminess factor in this recipe I like to use greek yoghurt as it's high in protein and I always have it in the fridge. I love it, my kids love, my husband is not so keen on it in his mashed potatoes. Sour cream, Cottage Cheese or Cream cheese are the perfect alternatives if you are not keen on the idea of yoghurt in your potatoes.
Cheese: I like to use a tasty cheddar cheese in this recipe