Mashed Potato Bake with Red Wine Balsamic Reduction

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This Mashed Potato Bake with Red Wine Balsamic Reduction is just what you need for an extraordinary side dish!

We’re one week away from the biggest food holiday of the year, and chances are you’ve already made your menu.

Still, if you’re feeling a little unsure of how to handle the potatoes, or how to create that wow factor, or keep everyone talking about that one dish until Christmas, I’ve got you covered.

This mashed potato bake might not seem like much, but once you add that red wine balsamic reduction it really heads out of this world. I’m that strange person who doesn’t really like gravy with their mashed potatoes, so this is my favorite option for adding a little something special to my favorite side dish.

I cannot express how delicious it is to pour red wine and balsamic vinegar over your potatoes. I can’t believe I never though of this sooner! I really think it adds a restaurant style quality to the dish, even if it does look a little strange.

I love using red potatoes when making mashed potatoes (just like in my cheesy crock pot mashed potatoes!) because they come out super creamy. They also offer me the opportunity to be a little lazy when peeling because little leftover bits of red potato skin just add to the deliciousness!

This Mashed Potato Bake with Red Wine Balsamic Vinegar can be customized! Here are a few ideas to get you started:

• Use vegan butter and unsweetened almond milk for a vegan version, omitting the parmesan or using breadcrumbs or a vegan parmesan (Wholesome Sweeteners offers a vegan brown sugar)
• This is already gluten-free – high five!
• Use a store-bought balsamic reduction to save time (this one is great, or I’ve also found good ones at Aldi stores)
• Swap russet potatoes for the reds for a fluffier potato
• Mix in fried sage, roasted garlic, or mozzarella cheese for even more flavor

If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

Mashed Potato Bake with Red Wine Balsamic Reduction

Creamy mashed potatoes with a crisp cheesy crust, drizzled with a balsamic red wine reduction

5 from 1 vote

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Prep Time: 35 minutes

Cook Time: 30 minutes

Total Time: 1 hour 5 minutes

Servings: 10

Calories: 287kcal

Author: Lindsay Moe

Ingredients

Mashed Potato Bake

• ▢ 4 pounds red potatoes,, peeled and cut into 1 inch chunks
• ▢ 8 tablespoons 1 stick salted butter,, melted
• ▢ 1 cup whole milk
• ▢ 1 cup freshly shredded parmesan cheese,, divided
• ▢ Coarse kosher salt and freshly ground black pepper
• ▢ A few sprigs fresh rosemary for garnish, (optional)

Red Wine Balsamic Reduction

• ▢ ½ cup balsamic vinegar
• ▢ ½ cup dry red wine
• ▢ 1 tablespoon brown sugar

Instructions

To make the mashed potatoes

• Place an oven rack in the second highest position and preheat the broiler to high. Coat a 9×13 baking dish with cooking spray. Set aside.
• Add potatoes to a large pot of cold water and bring to a boil over high heat. Boil 15 minutes or until tender. Drain, return to the pot, and stir over medium heat for 30 seconds until most of the water has evaporated. Remove from the heat and mash, adding the butter, milk, ¾ cup of the parmesan cheese, and salt and pepper to taste.
• Once the potatoes are smooth and free of lumps, spread evenly into the prepared baking dish. Sprinkle with the remaining parmesan cheese. Broil 5-10 minutes or until the top is just beginning to brown. Sprinkle with fresh rosemary if desired.

To make the red wine balsamic reduction

• While the potatoes are broiling, prepare the red wine balsamic reduction by adding all ingredients to a small saucepan and bringing to a boil. Boil 15 minutes or until reduced by half and slightly thickened. Transfer to a gravy boat or similar serving dish and pour the reduction over individual servings of the mashed potato bake.

Notes

A few ideas to customize this recipe for Mashed Potato Bake with Red Wine Balsamic Reduction:

• Use vegan butter and unsweetened almond milk for a vegan version, omitting the parmesan or using breadcrumbs or a vegan parmesan (Wholesome Sweeteners offers a vegan brown sugar)
• This is already gluten-free – high five!
• Use a store-bought balsamic reduction to save time (this one is great, or I’ve also found good ones at Aldi stores)
• Swap russet potatoes for the reds for a fluffier potato
• Mix in fried sage, roasted garlic, or mozzarella cheese for even more flavor

Nutrition information is for 10 servings.

 

Nutrition

Calories: 287kcal | Carbohydrates: 34g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 286mg | Potassium: 881mg | Fiber: 3g | Sugar: 6g | Vitamin A: 410IU | Vitamin C: 15.6mg | Calcium: 170mg | Iron: 1.5mg

Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!