I really can't use Idaho or russet potatoes for this recipe?

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 !

How far ahead can I make this dish?

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.

Can I leave out the eggs?

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!

Have a question that I didn't cover?

Pop your question in the comments section below and I will answer pronto. Suggestions welcome as well!

Baked Mashed Potatoes: Make Ahead and Enjoy Later

Baked Mashed Potatoes

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5 from 3 reviews

Put an easy, crispy spin on regular mashed potatoes with this baked mashed potatoes recipe. A mashed potato casserole they will love!

Author: Kate Morgan Jackson
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

Scale

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

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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.

Find it online: https://www.framedcooks.com/baked-mashed-potatoes/