Smoky and Cheesy Buttermilk Baked Mashed Potatoes

Mashed potatoes might be one of the best foods in the entire world, no? My oldest son would certainly agree. The kid could eat this stuff by the bowlfuls every single day and be the happiest kid alive, lol!

Just wait until you try a bite of these smoky, cheesy mashed potatoes. I used a variety of McCormick’s Gourmet Spices (I am working with McCormick Gourmet, see my disclosure at the end of this post), which kicks this potato recipe up a many notches 🙂  …..and it is a breeze to whip up for any weeknight dinner. Please take a peek; you will want to try this one 🙂  Enjoy!

Here’s your line up. Those were massive potatoes, about 3 pounds.

Have I mentioned how much I love my collection of spices? Seriously, my life would not be complete without them. That smoked paprika to the right has made the best recipes, I LOVE it!

Gorgeous 🙂

Peel those taters.

Like so 🙂

Slice and dice those bad boys.

Place in a large pot of water then bring to a boil until potatoes are fork tender, about 10-15 minutes.

Drain then transfer to bowl of electric or stand mixer.

Add your cream cheese and butter!

Add your gorgeous seasonings.

Buttermilk time 🙂

You’ll get a gorgeous light orange mashed potato that smells smoky and fabulous, mmmm!

Transfer to oven safe dishes and top with cheese to melt.

Here’s what you’ll get, pure heaven, enjoy!

[ziplist]

Smoky and Cheesy Buttermilk Baked Mashed Potatoes

3 lbs russet potatoes

4 tablespoons butter

3 tablespoons cream cheese

1 teaspoon McCormick Gourmet Sicilian Sea Salt

1/2 teaspoon McCormick Gourmet Coarse Grind Black Pepper

1/2 teaspoon McCormick Gourmet Smoked Paprika

1/2 teaspoon McCormick Gourmet Garlic Salt

1/2 cup buttermilk

1 1/2 cups shredded cheddar cheese blend

1. Preheat oven to 375 degrees F. and fill large Dutch oven 3/4 full of water.

2. Peel and cube potatoes and place in water filled Dutch oven. Bring to 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.

3. 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.

Makes 4 servings

 

*Disclaimer: I am part of the McCormick Real Gourmet Blogger Program and am being
compensated however the thoughts and recipe are my very own.

_______________________________

Have a great new week! Come back soon!! xoxo


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56 Responses
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  2. Cindy

    I love these mashed potatoes, I make them often. If I don’t have buttermilk I substitute whole milk. I may have left a review already, can’t remember!!

  3. Billie

    This is one of those recipes that I pinned and forgot about, until I was scrolling through looking for a side dish. I am so sad that I left this recipe in the “vault” for so long..it was incredible and we will be having it routinely. Thanks so much for a super recipe!!

  4. Cindy

    This recipe was the guideline for the best mashed potatoes I’ve ever had in my entire life! By accident I used onion salt instead of garlic salt so I added some garlic powder to make up for the flavor. Also, I didn’t have buttermilk so I used whole milk. I love to cook, and have made a plethora of fantastic mashed potato recipes, this by far was the best ever! Thank you so much…:)

  5. IMO your disclosure is just more evidence that some of best recipes come from flavour developers like you. Hey, our absolute favourite rib recipe is from McCormick’s ad in Bon Appetit: not sure of the name but it uses McC’s chipotle chili pow. The recipe calls for it to be done slowly in the oven — which I do in cool weather — but with the rub applied and let set then slow-cooked on a gas bbq, it is just as good — in the summer! (Wouldn’t be surprised if that isn’t your creation!!)

  6. Denniel Moorehead

    I made these for Christmas and absolutely love this recipe! (Found it on Pinterest where I’m pretty skeptical about a lot of the recipes, tips and advice people place there.) I’m not much of a cook, so I’m so grateful you posted this recipe that’s just a few steps up from the typical mashed potatoes. Thanks Jenny!

  7. Nice post. I was watching continuously this site and I’m impressed! Extremely useful info especially the last part I care for such info much. I was looking for this particular information for a long time. Thankyou and best of luck.

  8. Suzanne

    I made these tonight and took them to a friend’s house. I popped them in the oven while he cooked the steaks. He asked if I wanted any to take home. He kept all the leftovers. I loved the smoked paprika. I might add a smidge more the next time. Thanks!

  9. Samantha

    I read your blog regularly and have made (and loved) a few of your recipes. I just tried this one last night and they were AMAZING. These will definitely be a staple for future meals.

  10. Leslie

    Would it work to make them in advance and then pop them in the oven from the fridge? I know you would have to cook them longer. I am looking for things I can do in advance with all the holiday entertaining I have on the horizon.

  11. Erica Williams

    BEST POTATOES EVER! I am so glad that I took a little leap and splurged on the Smoked Paprika. Wow! Seriously, I am in love with this dish. Thank you agian for your talent to come up with such amazing recipes!

  12. I am SO excited to make this. I’m not going to lie, I’m probably going to do a reduced-fat version which will not taste nearly as delicious, but I’m still pretty psyched about it 🙂

  13. Those look DIVINE. We were planning on going out for dinner tonight, but now I’d rather stay home and eat these mashed potatoes!

    And, just an FYI because these kinds of mistakes on my own blog drive me insane and possibly you feel the same way, you call for sour cream in the body of your post instead of cream cheese. 😉

  14. Those look great. I have to admit that I love mashed potatoes so much that I enjoy them just with a little butter. These might just make me addicted. I love your cute individual baking dishes.

  15. Found your blog through Learn, Laugh, Cook. These potatoes look and sound so good! I have everything to make them except the smoked paprika. I do have McCormick’s regular paprika and didn’t use it much until last night when I made Corn N’ Chicken Scallop. I found a new spice I like! I will definitely have to get some of the smoked paprika next time I go to the store. I may go ahead and try it with the regular paprika tomorrow night and see how it turns out. You’ve got me hungry for mashed potatoes! Can’t make it tonight because I’m working 🙁

  16. LOVE mashed potatoes. I can eat them plain (some people need gravy) and I love how the taste all by themselves!! Great post 🙂

    Come take a look at my blog!!!

  17. Donna Sullivan

    oh YUM!!! Just a question about the smoked paprika and cooking method of the potatoes. I always boil the potatoes then peel them, is there a reason to peel them first? And how different is smoked paprika from the regular? Thanks! aquababy258@gmail.com
    PS Love this site since finding it a few weeks ago! Great job!

    1. Hi Donna,
      I’ve always peeled my potatoes first before boiling, but I don’t think it matters. As long as you get a fork tender potato, you are good to go 🙂

      The smoked paprika has this incredible smoky flavor that is priceless for recipes. The second I tried it…I was sold completely. Hope you enjoy and great to have you at Picky Palate!!

  18. Mmmm these look amazing! I was just posting about mashed potatoes on my blog…I ate at a local place this weekend that has the world’s largest Chicken Fried Steak (was on Man vs Food) at 9lbs, and 6lbs of mashers come with it! I just posted about it on my blog, of course dreaming of mashed potatoes and then here it is….a recipe I must try!

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