Mashed Potato Bake with Red Wine Balsamic Reduction - A flavorful twist on classic mashed potatoes! Full recipe at @liveinkitchen

Mashed Potato Bake with Red Wine Balsamic Reduction

Creamy mashed potatoes with a crisp cheesy crust, drizzled with a balsamic red wine reduction
Course Side Dish
Cuisine American
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 287kcal
Author Lindsay Moe


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


To make the mashed potatoes

  • Place an oven rack in the second highest position and preheat the broiler to high. Coat a 9x13 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, 3/4 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.


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.


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