Four Cheese Mashed Potato Bake


The secret behind this Four Cheese Mashed Potato Bake is Simply Potatoes that you “doctor” to make this absolutely delicious dish that your family will love.

This four cheese mashed potato bake is one of my fave recipes. It can be whipped up in no time, is absolutely delicious, and doesn’t require peeling, dicing, or boiling. The recipe is simply a “doctored” version of Ore-Idea Steam & Mash frozen potatoes.

The beauty of this recipe is that you can use whatever cheeses you love~or whatever you have on hand. My favorite cheeses for this dish are extra sharp cheddar, Gruyere and parmesan, and pepper jack. Use your imagination; you can’t go wrong!

If you have fresh chives (one of the three herbs that I actually grow), they really take this dish over the top. Not only do they add a wonderful hint of onion, but they give a nice appearance to the finished product.

I served this potato dish last week with Mitt Romney’s Favorite Meatloaf and these Mississippi Green Beans~one of our fave Sunday lunches to enjoy after church. If you try this, please share your thoughts in the comments of the post. I absolutely LOVE hearing from readers. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

Four Cheese Mashed Potato Bake

Four Cheese Mashed Potato Bake

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


  • 1 package Ore Ida Steam & Mash cut russet potatoes
  • 2/3 cup milk
  • 3 TB butter, softened or melted
  • 3 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup Vermont white cheddar, shredded
  • 1/2 cup extra sharp yellow cheddar, shredded
  • 1 tsp garlic powder
  • 1 tsp ground pepper
  • 1 tsp sea salt
  • 1/3 cup fresh Parmesan, grated
  • 1 TB fresh chives, chopped


  1. Preheat oven to 350 degrees.
  2. Spray baking dish with cooking spray.
  3. Steam potatoes in microwave according to package directions.
  4. When potatoes are done, pour into medium size bowl.
  5. Add milk, butter, cream cheese, sour cream, garlic powder, pepper & salt.
  6. Mix with hand mixer just until blended~being careful not to over mix (a few small lumps are fine).
  7. Stir in both cheddar cheeses.
  8. Spread into baking dish; sprinkle with Parmesan and chives.
  9. Bake for 25-30 minutes or until bubbling.
Nutrition Information

Amount Per Serving Calories 164Total Fat 15gCarbohydrates 3gProtein 5g

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