Put an easy, crispy spin on regular mashed potatoes with this baked mashed potatoes recipe. A mashed potato casserole they will love!
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 and quantities.
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!
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.
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.
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!
Could you leave us some stars?
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.Print