Nevas Potatoes Recipe

One Sunday during the holidays, I was at a cozy brunch with my family when I first tasted Nevas Potatoes—a creamy, cheesy, and perfectly baked dish that instantly became one of my absolute favorites. The waiter told us it was a classic recipe, often served alongside smoked salmon, grilled chicken, or even a mustard-crusted filet mignon. It was the kind of comfort food that makes you want to recreate it at home. So I asked for the ingredients and set out to put my own touch on it.

When I finally tried making it, I added shredded potatoes, onion, and a bit of bacon, all covered in a creamy, buttery cheese mix that made it the ultimate side for cozy dinners and gatherings. It’s a total crowd-pleaser, especially when you grill some asparagus or serve it with mashed potatoes or soups for extra depth. I like preparing it ahead of time—just cover and refrigerate, then warm it in the oven. Whether it’s Maria’s famous version or your own spin with a French crust or a spinach casserole base, this is the kind of food that satisfies big cravings without any fancy steps. Anyone can enjoy it, and you’ll find yourself being asked to make it every month—especially for brunch, dinners, or Sunday meals.

What is Nevas Potatoes?

Nevas Potatoes is a side dish often served in restaurants like Chesapeake’s, known for its super creamy and cheesy layers. Made with russet potatoes, heavy cream, butter, and a hint of garlic, it’s baked in the oven until the parmesan topping turns perfectly crispy and golden. The texture is rich and soft, giving it a different feel compared to regular potato recipes. It’s a true favorite among casserole-style dishes because of its bold flavor and comforting taste.

The recipe is simple, not hard, and requires no complicated techniques, which makes it easy to customize. You can make it more personal by adding shredded cheese or pairing it with grilled fish or meats for a complete meal. It’s ideal for food enthusiasts who are looking for something tasty, big, and satisfying. Whether you want extra cheese, more herbs, or a deeper flavor, it’s a great option that truly appreciates everyone’s desires for comfort and quality in every bite.

Ingredients

• 4 large russet potatoes (for fluffy, creamy texture)
• 2 cloves garlic, minced (adds aromatic flavor)
• 1 cup heavy cream (for richness)
• ½ cup whole milk (lightens the cream for smooth consistency)
• 1 stick (8 tablespoons) unsalted butter (creamy base)
• Salt and pepper, to taste

Equipment Needed

• Large pot – for boiling the potatoes until tender
• Colander – to drain the cooked potatoes
• Potato masher or electric hand mixer – to mash the potatoes to your desired consistency
• Large mixing bowl – for combining all ingredients smoothly
• Wooden spoon or spatula – for stirring and folding in butter, cream, and other flavors

How to Make Nevas Potatoes Recipe?

Step 1: 

Start by peeling and cutting 4 large russet potatoes into chunks, then place them in a large pot with enough water to cover them. Add a pinch of salt and bring to a boil on medium heat. Boil until the potatoes are fork-tender, about 15-20 minutes. Drain them well using a colander, then return them to the pot to let the steam rest off for a few minutes. This helps achieve that soft, fluffy texture.

Step 2: 

In a saucepan, gently heat 1 cup heavy cream, ½ cup whole milk, 2 cloves garlic (minced), and 1 stick (8 tablespoons) unsalted butter until the butter is fully melted and the mixture is fluid and warm (not boiling). This blend adds depth and a creamy consistency to the potatoes.

Step 3: 

Begin mashing the cooked potatoes with a potato masher or a hand mixer, depending on your preferred consistency—either smooth or with slight chunks. Slowly pour in the warm cream mixture, stirring as you go to combine evenly and create a uniform blend.

Step 4: 

Once everything is well mixed, season with salt and pepper to taste. Then fold in shredded sharp cheddar cheese and diced onion to boost the flavor. Make sure the cheese is well coated and melted into the potatoes.

Step 5: 

Preheat your oven to 375°F (190°C). Transfer the mashed potato mixture into a greased 9×13 baking dish. In a small pan, melt some salted butter and combine it with crushed cornflakes. Then sprinkle the crunchy topping over the potatoes for a golden, crispy coating.

Step 6: 

Bake uncovered for 45–50 minutes, until the edges are browned and the top is beautifully crisp and golden. Let it cool for 5-10 minutes before serving. Perfect with chicken, garlic bread, or any of your favorite main dishes. Just enjoy every creamy, crunchy bite!

Some Tips!

• Use russet or Yukon gold potatoes for their high starch content and creamiest texture
• Dice potatoes in uniform sizes to ensure they cook evenly
• Roast garlic cloves until caramelized for a sweet taste boost
• Add hot butter, cream, and milk while mashing for a smooth, warm mix
• Freshly shredded cheese melts better—always opt for that over pre-packed
• To customize, mix in cooked bacon, diced ham, or other protein for a heartier version
• Substitute with frozen hash browns for quicker prep if needed
• Replace cornflakes with crushed Ritz crackers, panko, or breadcrumbs for a gooier middle and crispier top
• Prep ahead, assemble casserole in advance, and bake when ready to serve

How to Store Leftovers?

To store your leftovers properly, let the dish cool completely, then scoop it into an airtight container or wrap it tightly with foil and refrigerate in the fridge. It can be safely stored for up to 2–3 days, but try to enjoy it within 2 days for the best flavor. For quick meals, divide into individual portions, use a microwave-safe dish, and heat on high for 2-3 minutes until warm and hot. If you prefer a crispier top, reheat in the oven at 350°F for about 20 minutes until it’s bubbly again. You can also freeze leftovers—just wrap in foil, store in the freezer, and they’ll last for several months. When ready to eat, thaw in the refrigerator before reheating as usual.

What to Eat with these Nevas Potatoes?

Nevas Potatoes is a creamy dish that pairs perfectly with both classic and hearty main courses, making it a favorite on any dinner table. You can serve it alongside roasted chicken, pork, or grilled steak for a robust meal, or try it with baked salmon or meatloaf for something equally satisfying. For a vegetarian option, it goes well with a vegetable stir-fry, steamed green beans, carrots, or a fresh salad, which complements the richness of the potatoes with a light contrast.

During the holidays, I love to pair it with roast turkey or beef stew—and if you’re looking to add an extra comforting touch, Golden Corral Rolls make the perfect side to soak up all the creamy goodness. And for an easy weeknight meal, it’s amazing with garlic bread on the side. Don’t forget a glass or cup of your favorite lemonade or drinks to balance the bold taste of this comforting recipe.

FAQ

Can I Store Neva’s Mashed Potatoes in the Freezer?

Yes, you can freeze Neva’s mashed potatoes in an airtight container for up to 1 month and reheat them later without losing the creamy texture.

What Type of Potatoes Work Best for This Recipe?

Russet potatoes are the best choice for a soft and fluffy texture, but you can also use red or other types if you want a slightly different feel—any one of these potatoes will work depending on your taste.

Is Peeling the Potatoes Necessary?

Peeling the potatoes is recommended for a smoother texture, but you can leave the skins on if you prefer a more rustic feel.

How Can I Stop Mashed Potatoes from Getting Watery?

To prevent mashed potatoes from turning watery, drain the cooked potatoes well in a colander and allow them to sit for a minute before mashing.

What’s the Secret to an Extra Crispy Topping?

The secret is mixing crushed cornflakes or breadcrumbs with melted butter, then baking until the top is golden and perfectly crispy.

Conclusion

Neva’s mashed potatoes is a simple, delicious recipe that’s easy to prepare and full of rich, cheesy, and creamy goodness. It’s a true crowd-pleaser—perfect for a holiday feast or a weeknight dinner. You’ll love making and eating it, and it’s a great dish to share with friends, family, and loved ones. If you enjoy tasty recipes like this, subscribe to the blog and try more comforting meals today—this one might just become your new favorite!

Nevas Potatoes Recipe

Recipe by Emily HarperCourse: SIDESCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

250

kcal

Total time

35

minutes

Nevas Potatoes is a creamy, cheesy baked side dish made with russet potatoes, heavy cream, and parmesan. Rich, comforting, and easy to make, it’s perfect with any meal.

Ingredients

• 4 large russet potatoes (for fluffy, creamy texture)

• 2 cloves garlic, minced (adds aromatic flavor)

• 1 cup heavy cream (for richness)

• ½ cup whole milk (lightens the cream for smooth consistency)

• 1 stick (8 tablespoons) unsalted butter (creamy base)

• Salt and pepper, to taste

Directions

• Start by peeling and cutting 4 large russet potatoes into chunks, then place them in a large pot with enough water to cover them. Add a pinch of salt and bring to a boil on medium heat. Boil until the potatoes are fork-tender, about 15-20 minutes. Drain them well using a colander, then return them to the pot to let the steam rest off for a few minutes. This helps achieve that soft, fluffy texture.
• In a saucepan, gently heat 1 cup heavy cream, ½ cup whole milk, 2 cloves garlic (minced), and 1 stick (8 tablespoons) unsalted butter until the butter is fully melted and the mixture is fluid and warm (not boiling). This blend adds depth and a creamy consistency to the potatoes.
• Begin mashing the cooked potatoes with a potato masher or a hand mixer, depending on your preferred consistency—either smooth or with slight chunks. Slowly pour in the warm cream mixture, stirring as you go to combine evenly and create a uniform blend.
• Once everything is well mixed, season with salt and pepper to taste. Then fold in shredded sharp cheddar cheese and diced onion to boost the flavor. Make sure the cheese is well coated and melted into the potatoes.
• Preheat your oven to 375°F (190°C). Transfer the mashed potato mixture into a greased 9×13 baking dish. In a small pan, melt some salted butter and combine it with crushed cornflakes. Then sprinkle the crunchy topping over the potatoes for a golden, crispy coating.
• Bake uncovered for 45–50 minutes, until the edges are browned and the top is beautifully crisp and golden. Let it cool for 5-10 minutes before serving. Perfect with chicken, garlic bread, or any of your favorite main dishes. Just enjoy every creamy, crunchy bite!

Notes

• Use russet or Yukon gold potatoes for their high starch content and creamiest texture
• Dice potatoes in uniform sizes to ensure they cook evenly
• Roast garlic cloves until caramelized for a sweet taste boost
• Add hot butter, cream, and milk while mashing for a smooth, warm mix
• Freshly shredded cheese melts better—always opt for that over pre-packed
• To customize, mix in cooked bacon, diced ham, or other protein for a heartier version
• Substitute with frozen hash browns for quicker prep if needed
• Replace cornflakes with crushed Ritz crackers, panko, or breadcrumbs for a gooier middle and crispier top
• Prep ahead, assemble casserole in advance, and bake when ready to serve