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Recipes » veggies » Baked Mashed Potatoes

Baked Mashed Potatoes

By Kate Morgan Jackson

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Put an easy, crispy spin on regular mashed potatoes with this baked version! Baked mashed potatoes for Thanksgiving, maybe? Yes!

Baked Mashed PotatoesHi, all my friends out there racing around making Thanksgiving plans!  As someone who has both thrown and attended many wonderful holiday dinners of all kinds, I know that one of the challenges is trying to get all those delicious dinner items ready All At The Same Time.  And while I am still a devoted fan of regular mashed potatoes, one of the fabulous things about this baked variety is that you can make ’em ahead and bake ’em later…as is, right next to the turkey.  Which saves you from trying to assemble that umpteenth thing alongside the gravy and creamed onions and peas and carrots and on and on and on.

You’re going to find all the usual ingredients in this recipe…potatoes, milk, butter and the one thing I ALWAYS toss into my mashed potatoes, cream cheese (trust me!), but since these are going in the oven and we want them to be their usual creamy selves, I also mix in some eggs.  They give the potatoes just the right amount of beautiful consistency.

The other 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.

So if mashed potatoes are on your Thanksgiving horizon, or if you are just looking to mix things up for any meal mashed potato-wise, try this baked version.  Happy mashed potatoes!

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Baked Mashed Potatoes


  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4-6 servings, can be increased as needed! 1x
  • Category: Side Dish
  • Method: Stovetop and Oven
  • Cuisine: American
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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

  1. 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.
  2. Mash the potatoes with a potato masher or a ricer. (I like the consistency you get with a masher.)
  3. Add the butter and sir until well incorporating. It’s important to add the butter before any of the other ingredients for the very best mashed potatoes!
  4. 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.
  5. Stir in the beaten eggs, and then spoon the whole thing into a buttered casserole dish.
  6. Bake at 375 for 30 minutes or until the potatoes are golden on top. Cool for 5 minutes and serve!
4955.4 g134.6 mg25.3 g14.7 g0 g57 g6.5 g12.1 g156 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

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Published on November 19, 2013

Good for: Thanksgiving

Last Post:
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  1. Joanne says

    November 19, 2013 at 10:13 pm

    I’m actually not usually that into mashed potatoes…but with a crispy top…that’s a gamechanger.

    Reply
    • Kate says

      November 20, 2013 at 8:16 am

      Yes, crispiness in most things is irresistible!!

      Reply
  2. Julie says

    November 20, 2013 at 9:39 am

    Can these be made the day before and then baked on thanksgiving?

    Reply
    • Kate says

      November 20, 2013 at 9:53 am

      Absolutely! Just let them come to room temp before you bake them.

      Reply
  3. Nutmeg Nanny says

    November 28, 2013 at 11:34 pm

    Oh my that crispy top looks enticing, yum! Must try this out soon :)

    Reply
    • Kate says

      November 30, 2013 at 9:58 pm

      Hurray for crispy potatoes!

      Reply
  4. Sara W says

    September 9, 2018 at 1:43 am

    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!

    Reply
    • Kate says

      September 9, 2018 at 1:20 pm

      Sara! I’m so glad you liked it, and your bacon and cheese addition is GENIUS! :)

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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