Put an easy, crispy spin on regular mashed potatoes with this baked mashed potatoes recipe. A mashed potato casserole they will love!
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Why we love this recipe
As a lifelong fan of good old regular mashed potatoes, both by themselves and as part of things like mashed potato chicken pot pie, I had only one wish concerning this beloved comfort food.
Since mashed potatoes are generally served on the side of the main course (I’m looking at YOU, perfect grilled steak!) one of the fabulous things about this baked variety is that you can make ’em ahead and bake ’em later. One less thing to do during the suppertime sprint!
Another thing I love about this recipe that you don’t get with regular mashies is that crispy bit right on the top.
You’re going to bake these up until they get just a bit golden on the top, which gives a tiny bit of crunch just to that top part – kind of like shepherd’s pie. Yum and yum and yum again. Let’s make them!
Ingredients you need
Ingredient notes and substitutions
- Eggs: I’m guessing you’re wondering what eggs are doing in this recipe? Because we are going to bake these taters, the eggs cook up and give them a rich consistency that you are going to love.
- Potatoes: I always recommend Yukon Gold potatoes (also known as butter potatoes). They are the perfect tender potato variety for mashing, and they have super thin skins, so you don’t even have to peel them (although you can if you want to!)
- Milk: Whole and low-fat milk works best for this recipe – skim isn’t dense enough. You can also throw caution to the wind and use light or heavy cream.
See the recipe card for full information on ingredients, quantities and nutritional information.
How to make this recipe
STEP 1: Peel the potatoes (or don’t – I usually don’t), cut them into one to two inch chunks and place them in a large pot. Cover them with water and bring the water to a boil.
Turn the water down to a simmer and cook them until they are tender, 10-15 minutes (test them by sticking a knife into one of the chunks – it should give easily). Drain and return to the pot.
Mash the potatoes with a potato masher or a ricer. (I like the consistency you get with a masher, which leaves in some potato chunks. A ricer will give you a smoother consistency.)
Add the butter and stir until well incorporated. It’s important to add the butter before any of the other ingredients for the very best mashed potatoes! It helps the dairy ingredients to mix in better.
Stir in the cream cheese, and then pour in the milk in 1/4 cup increments until the potatoes are the consistency you like. Season to taste with salt and pepper.
Stir in the beaten eggs, and then spoon the whole thing into a buttered casserole dish.
Bake at 375 for 30 minutes or until the potatoes are golden on top. Cool for 5 minutes and serve!
Recipe FAQs
You absolutely can, if you can’t find Yukon Golds. Your potatoes will be a little denser, and you definitely will want to peel them because the skin is thicker. Make potato peel chips out of the peelings!
You can make it one or even two days ahead – cover it up and refrigerate it. When it’s time to bake it, let it come to room temperature first before you pop it in the oven.
You can…but if you give it a try I think you will love the rich texture they add. And since they will be in the oven for 30 minutes, they will be thoroughly cooked, don’t worry!
Pop your question in the comments section below and I will answer pronto. Suggestions welcome as well!
Want to round out your meal?
Is there anything that doesn’t go with mashed potatoes? If I HAVE to choose, of course turkey is a natural, and we love this slow cooker turkey recipe all year long. And a perfect grilled steak. Or how about meatloaf?
I also sometimes use them as a bed for other things – check out these Swedish meatballs on a bed of mashed potatoes.
Other potato side dishes we love
Looking for more side dish inspiration? Check out our complete collection of side dish recipes right here!
We want to know what you think!
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
PrintBaked Mashed Potatoes
Put an easy, crispy spin on regular mashed potatoes with this baked mashed potatoes recipe. A mashed potato casserole they will love!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings, can be increased as needed! 1x
- Category: Side Dish
- Method: Stovetop and Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 5–6 large Yukon gold potatoes (these make the BEST mashed potatoes!)
- 1/2 cup (1 stick) of butter, room temperature
- 4 ounces cream cheese, room temperature
- 1 cup warmed milk (whole or 2% works best)
- Salt and pepper
- 3 eggs, beaten to blend
Instructions
- Peel the potatoes, cut them into chunks and place them in a large pot. Cover them with water and bring the water to a boil. Turn the water down to a simmer and cook them until they are tender, 10-15 minutes (test them by sticking a knife into one of the chunks – it should give easily). Drain and return to the pot.
- Mash the potatoes with a potato masher or a ricer. (I like the consistency you get with a masher.)
- Add the butter and stir until well incorporated. It’s important to add the butter before any of the other ingredients for the very best mashed potatoes!
- Stir in the cream cheese, and then pour in the milk in 1/4 cup increments until the potatoes are the consistency you like. Season to taste with salt and pepper.
- Stir in the beaten eggs, and then spoon the whole thing into a buttered casserole dish.
- Bake at 375 for 30 minutes or until the potatoes are golden on top. Cool for 5 minutes and serve!
Notes
-
- Eggs: I’m guessing you’re wondering what eggs are doing in this recipe? Because we are going to bake these taters, the eggs cook up and give them a rich consistency that you are going to love.
-
- Potatoes: I always recommend Yukon Gold potatoes (also known as butter potatoes). They are the perfect tender potato variety for mashing, and they have super thin skins, so you don’t even have to peel them (although you can if you want to!)
-
- Milk: Whole and low-fat milk works best for this recipe – skim isn’t dense enough. You can also throw caution to the wind and use light or heavy cream.
Cindy says
Should I use salted or unsalted butter? Also, with the eggs, do you add the whole egg or just the yolks?
So what will heavy cream do in place of milk?
You can use either butter, but we like salted for the extra flavor. Use the whole egg. And heavy cream is fine – your potatoes will be super rich and creamy. Hope this helps!
L Cosmo says
Have heard of anyone finishing these in a crackpot? I have three ovens, but I’m running out of room for Thanksgiving!
Hi there! I always put my regular mashed potatoes in a crockpot for that very reason, so I don’t see any reason why you couldn’t bake them in advance and then transfer them to a crockpot so they stay warm. They won’t brown in a crockpot because the heat is too low, but if you are okay with not having the brown crust, you could also finish them (I would suggest an hour in there so the eggs are cooked) in the crockpot. Happy Thanksgiving!
Jimmie says
These are the perfect mashed potatoes! They are great with toppings and without. Have made them a couple of times and they always come out perfectly!
I’m so glad you like them! Try topping them with a poached egg sometime – SO good! That’s my favorite topping. :)
Kilbroney-Boy says
Spuds are one of my favorite foods. Doesn’t matter to which way they end up on my plate, yummy. I now live in Germany and I’m not sure if it’s the style that Germans like their meals, but my wife Allways puts a shacking of “Nutmeg” in as she is mashing the tatties along with the other ingredients you mentioned. Would this be an added ingredient in the U.S. or is this just a style the the Germans love??
Hi there! Nutmeg is not a regular ingredient here in the States, but I love the idea of adding it – such a great flavor! I’m going to give this a try next time. :)
Fran Olson says
This looks perfect for the holidays, when I’m assigned to bring the mashed potatoes but want something that can be made ahead. But now I’m thinking about doing for a summer cookout as well. Love that bacon and cheese suggestion, might also add some scallions and maybe even a few chopped jalapenos to make these “loaded” mashed potatoes! What about sour cream? Should I adjust some other ingredient if I add sour cream?
Love this idea! I would swirl the sour cream on top, sprinkled with some of that bacon – sometimes sour cream doesn’t behave well when it is heated. I’m working on a loaded tots recipe now and I think that’s what I am going to do…cheese sauce with sour cream swirled on top. And the bacon and scallions. It’s still coming together in my mind! :)
Sara says
This looks SO GOOD! Do you think I can use the lowfat kind of cream cheese?
You can! You can also use whipped cream cheese, which will result in a lighter taste since the cream cheese isn’t so dense.
Sara W says
I made this tonight and it was amazing! I added bacon and some cheese on top at the very end and let it melt over it, but the potatoes themselves were amazing. I will be keeping this recipe on hand for the future! :) Thank you for sharing it!
Sara! I’m so glad you liked it, and your bacon and cheese addition is GENIUS! :)
Nutmeg Nanny says
Oh my that crispy top looks enticing, yum! Must try this out soon :)
Hurray for crispy potatoes!
Julie says
Can these be made the day before and then baked on thanksgiving?
Absolutely! Just let them come to room temp before you bake them.
Joanne says
I’m actually not usually that into mashed potatoes…but with a crispy top…that’s a gamechanger.
Yes, crispiness in most things is irresistible!!