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Our Baked Mashed Potatoes are not your mama’s averaged mashed potato. These are incredibly rich, creamy, and decadent – everything you deserve for a holiday dinner side dish!
Let Me Change Your Potato-Loving Life.
I’ll be honest – all mashed potatoes are good mashed potatoes. Even the bad ones. Because…they’re mashed potatoes. 😍
But if you can make a really good batch of mashed taters? Well, you’re basically a holiday dinner hero and don’t you want to be a holiday dinner hero?
Our Instant Pot mashed potatoes are our go-to E.A.S.Y. mashed potatoes. They are incredibly fluffy and velvety and perfect for drowning in gravy. Literally one of my favorite weeknight recipes.
But these baked mashed potatoes? Loaded with dairy (and a ✨secret ingredient✨) So much butter, milk, sour cream, and cream cheese that you won’t even *gasp* need gravy. I said what I said.
These are almost too much goodness for the average weeknight dinner, if that’s possible, so we reserve them for special occasions when we want to wow our friends and family.
♥ What We Love About This Recipe:
- Versatile: We love how you can serve these baked mashed potatoes alongside so many other great sides and main courses. It’s a versatile dish that pretty much everyone enjoys! See below for serving suggestions.
- Holidays: I’d love to eat mashed potatoes for just about any meal but this recipe is especially great for the holidays! It makes a ton of mashed potatoes and they’ve got so much wonderful flavor. This recipe is just the kind of side you’d serve up at Christmas, Easter, or Thanksgiving dinner!
Ingredients:
Potatoes – Yukon Gold are the perfect potatoes for mashing. Creamy, not too starchy, and they turn out so smooth and buttery.
Egg – Not the usual addition to mashed potatoes, but it adds to the creaminess and richness in these potatoes.
Dairy – We have butter, cream cheese, sour cream, and milk going in these potatoes. They are very rich and decadent – don’t skimp! For the best results, let your dairy products come to room temperature.
My Favorite Hand Mixer!
It’s so easy to whip up mashed potatoes with this cute hand mixer. It doesn’t take up much space and is a must for any kitchen!
How to Make Mashed Potatoes:
Boil the Potatoes: Peel, chop, and boil your potatoes until they’re nice and tender. You’ll start with cold water and it’ll take about 15-20 minutes for the potatoes to come to a boil and then they’ll boil for 15-20 more minutes. Drain away the liquid.
Mash the Potatoes: Add a stick of butter to the potatoes and mash it by hand until the butter has melted in a bit and the mixture is mashed, but still quite chunky.
Whip the Potatoes: Drop in your cream cheese, sour cream, and milk and use an electric mixer to whip together the potatoes until it’s nice and smooth.
Stir in an egg and seasonings as well.
Helpful Tip!
The potatoes are going to look very creamy, but also super loose and like they have too much liquid in them. This is what we want! As the potatoes bake, that liquid will thicken up and create the perfect buttery mashed potatoes! If we don’t add enough liquid now, we’ll end up with dry potatoes after they go in the oven. No one wants a dry potato.
Bake: Spoon the potatoes into a baking dish and dot the top with butter. Pop this in a hot oven for one hour. The potatoes will get golden brown on top and will puff up as they bake, almost like a soufflé.
Serve: We usually dot a few pieces of butter over the top just before serving, but at this point it’s pretty unnecessary. These potatoes are loaded with flavor, so creamy, and so decadent!
Serving Suggestions:
Mashed potatoes are a versatile side dish that’ll pair well with just about anything! We especially enjoy it at family dinners or large gatherings.
You could serve this baked mashed potato recipe alongside some glazed crockpot ham for Easter, Thanksgiving, or Christmas dinner!
We also enjoy these mashed potatoes alongside pretty much any kind of chicken recipe. These spicy harissa chicken thighs are a winner and you definitely can’t go wrong with this air fryer whole chicken for dinner!
Other sides that pair well with mashed potatoes include my honey butter corn or crock pot corn on the cob, mixed veggies like frozen peas and carrots, and of course our favorite bacon wrapped green beans!
Freezing & Storage Instructions:
You can keep any leftover baked mashed potatoes stored in an airtight container in the refrigerator for 4-5 days.
These mashed potatoes can be frozen as well. Let the potatoes cool completely before transferring to a freezer safe container or bag. Freeze for up to a few months.
Let the frozen mashed potatoes thaw overnight in the fridge before reheating in the oven!
Recipe FAQs:
Some mashed potato recipes will work well with the skin left on the potato, but this one is meant to be velvety smooth and creamy. Peeling the potatoes is necessary in this recipe.
Yukon Gold potatoes are the perfect potato for mashing! They’re very creamy, not at all mealy or grainy, and have a light butter flavor. They’re also much less starchy than other varieties, which leads to a creamier mashed potato.
The egg adds an extra layer of creaminess to these baked mashed potatoes. It also adds a bit of richness.
More Holiday Favorites
- Broccoli Cheese Casserole
- Jiffy Corn Casserole
- Funeral Potatoes
- Spinach Casserole
- Cheesy Hashbrown Casserole
- Sweet Potato Casserole with Canned Yams
Baked Mashed Potatoes
Ingredients
- 5 pounds Yukon Gold potatoes
- 3/4 cup butter divided
- 8 ounces cream cheese softened
- ½ cup sour cream
- ¼ cup milk
- 2 teaspoons salt more as needed
- 2 teaspoons pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 large egg
Instructions
- Peel and cut the potatoes into quarters. Place in a large pot and cover with cold water.
- Bring to a boil, reduce to a simmer, and cook for 15-20 minutes or until potatoes are fork tender. Drain the liquid and add the potatoes to a large mixing bowl or back into the pan.
- Preheat oven to 350 degrees while the potatoes are cooking.
- Add ½ cup of the butter to the potatoes and mash by hand.
- Add the cream cheese, sour cream, milk, salt, pepper, garlic powder, and onion powder to the potatoes and beat with an electric mixer until smooth and creamy. Taste and add additional salt, if needed.
- Whisk the egg in a small bowl and add to the potatoes. Mix until just combined.
- Spoon the potatoes into a 2 quart baking dish. Cut the remaining 1/4 cup of butter into cubes and place over the top of the potatoes.
- Bake for 1 hour or until golden on top and potatoes look puffy.
- Let sit for 10 minutes before serving. Top with more butter, if desired.
Lisa C says
I’m married to an Idahoan, can Russets be used in the recipe instead of Yukons?
Karly Campbell says
Either are fine, though we much prefer yukon gold for their buttery flavor and creamy texture.
cindy says
I have been making this recipe for years. It accompanies every holiday meal and many regular weekday suppers, as well. Its a winner. You can make the potatoes several days in advance and refrigerate, then cook the day of the holiday which is a real time saver.
Theresa A Rice says
Can these be made ahead and frozen and pulled out day ahead?
Karly says
Hmm, I’ve never actually tried freezing mashed potaotes, so I’m not sure!
toy Milazzo says
Karly, Thank you, thank you. You have saved me from the last minute keep them hot mashed potatoes. I was always the last to the table and now I have more family time. And yes, the paprika is the icing on the potato, so to speak! Try IT!
toy Milazzo says
My family uses this recipe every holiday and are so thankful you have shared it with us. The only thing I add is a paprika topping for a lovely holiday feel. Brown with a touch of red! So yummy!
Karly says
I love to hear that! And I bet the paprika is gorgeous on top!
Maryann Cardella says
Can you use instant mashed potatoes?
Karly says
I wouldn’t.
Kayle (The Cooking Actress) says
an egg!?? omigosh I love the idea-I bet it makes them sooo rich! and baked mashed potatoes are sooo good!
Susan P says
Wouldn’t the egg “scramble” adding it to the hot potatoes? Sounds interesting.
Karly says
I’ve never had it scramble. 🙂
Carlee says
Hmmmm. I’ve never put an egg in my mashed potatoes, but I am willing to give it a try!
Karly says
I think you’ll love it!
Trisha @ Home Sweet Homemade says
I love recipes like this one that allow you to make traditional dishes in a new way! This seems like it would be good to make ahead too! Pinned!
Karly says
Yes, definitely! 🙂