Don’t cry for me Argentina. Cry for these potatoes. Potatoes are carbohydrates. And everyone loves a good, cheesy carbohydrate. When I was little, this was probably the most popular dish at any family function. No leftovers. Ever. And that’s a problem because I was usually the youngest. And the shortest.
When you’re young and short, you don’t really get the best and the brightest of the things. It’s a fact of life that will either make you sad and scrawny or scrappy and sassy. Two guesses which one I went with.
So as an adult who is large and in charge of all things grocery and kitchen, I always make a “Baptist Potluck” portion of these, even if those who will be eating them are less than “multitude” status. And people are usually grateful. Like my friend Kristi, who basically ate the whole pan in the picture below.
It’s a problem. One that I’m okay with but, nonetheless, this is a spin-off of my childhood potato friend.
Cheesy Baked Mashed Potatoes
4-6 Large Potatoes
1 Stick Unsalted Butter
2 Cups Italian Cheese Blend (Mozzarella, Parmesan, Asiago)
1 Cup Green Onions, diced
1/2 Cup Milk
Extra cheese for topping
Cube your potatoes and boil them with salt like you were making regular mashed potatoes. I like to leave the skin on because of the nutrients and prettiness but, that’s up to your creative little fingers.
Strain out all the water you can and mix in your cheese, onions, milk, butter, ranch and Salt & Pepper. I made this once and a friend thought I was really weird for putting ranch in them. I promise, I’m not a sorority girl. I’m also not 5 years old. Well, maybe I’m both of those things. But it’s so good. Promise.
Mix up your potatoes until they are relatively smooth and all your goodies are all the way through. Pour the mashed potatoes into a pre-greased casserole dish (I use a 9x11) and top with your bacon bits and then some Cheddar or Mozzarella cheese. I used a mixture of both for this recipe.
Loosely cover with foil and bake at 350 for about 45 minutes. Remove the foil and cook uncovered for the last 10 minutes to let the cheese get just a little goldenlicious. That’s a word here.
Once you’re done, pat yourself on the back and remind everyone that is eating these potatoes how lucky they are to have you.