Baked Mashed Potatoes with Sour Cream

These Baked Mashed Potatoes with Sour Cream are so creamy and tasty!  Once you have them, you will want to make them again and again.

This recipe is one that my mom would make and they were always sooo good.  I hadn’t made them in years and just recently decided to make them again.  My family loved them and asked me to make them again…like the next week. 

Growing up, my mom would make these on the holidays as a special kind of potato recipe for the holiday dinner.  So I thought this would be a good recipe to share now with holidays coming up.  It would be a great addition to your special dinner…or really any dinner.

How to cook these Baked Mashed Potatoes with Sour Cream:

Use yellow potatoes.  The yellow potatoes are buttery potatoes that will give you the fluffiest and most flavorful mashed potatoes. 

Peel and cut the potatoes small.  If they are cut smaller, they will cook quicker.  

Fill up your pot with cold water.  Once the potatoes are peeled and cut, place them in a medium to large pot and fill it with cold water.  Fill the pot about one inch above the potatoes. Using cold water helps the potatoes to cook more evenly.

Don’t overcook the potatoes.  Cook the potatoes in the pot on medium to high heat until the water comes to a boil.  Then turn the heat down to low to medium, place the lid over the pot and gently boil them until they are tender, about 10-20 minutes.  Start to check them at 10 minutes.

Once you can easily slice through a potato with a fork or knife, they are done.  When they are done, remove the pot from the heat and drain.

Mash first, then add ingredients.  Using a potato masher or an electric mixer, mash the potatoes.  Once they are smooth, they have been mashed enough.  Add in the ingredients to flavor the potatoes once they are mashed.

Add room temperature or warm ingredients to the cooked potatoes.  When the added ingredients are at room temperature or warm, they will mix in better with the warm potatoes. 

Place the cream cheese and sour cream out on the counter before you begin so they can warm up a little. Add in the cream cheese, sour cream, salt, pepper and chives using the electric mixer until all the ingredients are mixed in well.

Lightly butter your pan.  This way the potatoes will not stick to the pan.  Spoon the potatoes into your buttered 13×9 pan and spread them out evenly. Sprinkle with the paprika.

Dot with butter.  This means to take very small pieces of butter (each about the size of a pencil eraser) and sprinkle them over the potatoes.

Bake the potatoes.  Cover the pan with the lid or foil and bake them at 350 degrees for 30 minutes.  Serve immediately and garnish with chives.

Looking for more potato recipes? 

These Baked Mashed Potatoes with Sour Cream are one of our favorite side recipes to make.  A few of our favorite potato recipes are Baked French Fries, Oven Roasted Rosemary Potatoes and Potato Skins.  Check them out and give them a try!

Feel free to comment below and let me know what you think about the recipe.  I love to hear from you and thanks for stopping by!

~Jeannie

5 from 1 vote

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Baked Mashed Potatoes with Sour Cream

Mashed potatoes made with sour cream, cream cheese, chives and are seasoned with paprika.  Baked in the oven for the perfect mashed potato recipe for your dinner.

Course Side Dish

Cuisine American

Keyword baked mashed potatoes, side recipe, holiday side recipe

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings 8 servings

Ingredients

• 4 lbs. potatoes (yellow are preferred) peeled and cut small
• 8 ounces cream cheese, room temperature
• 1 cup sour cream, room temperature
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup fresh chives (or 1 1/2 tablespoons freeze dried chives
• 1/2 teaspoon paprika
• 1-2 tablespoons butter, to dot with
• additional chives, to garnish

Instructions

1. Place cream cheese and sour cream on counter to warm to room temperature.  Preheat your oven to 350 degrees.

2. Peel and cut potatoes.  (Cut the potatoes small so that they will cook quicker.)

3. Place the potatoes into a medium to large pot and fill with cold water to just above the potatoes.  Cook on medium to high heat until the water boils, then reduce to low to medium heat and cover.  Cook potatoes until tender, about 10-20 minutes.  They are done when you can easily slice through a potato with a fork or knife.  Once done, remove from heat and drain.

4. Beat the potatoes with a potato masher or an electric mixer until the potatoes are smooth.  Add in the cream cheese, sour cream, salt, pepper and chives.  Mix with your electric mixer until all ingredients are combined.

5. Spoon potatoes into buttered 13x9 baking dish and spread out evenly.  Sprinkle the paprika and dot with butter.  

6. Cover and bake at 350 degrees for 30 minutes.

7. Serve immediately and garnish with chives.

Recipe Notes

1. Yellow potatoes are best for mashed potatoes because they will give you the fluffiest and most flavorful mashed potatoes. 
2. Starting with cold water in the pot helps the potatoes cook evenly.
3. Warm ingredients will mix better with the warm potatoes, so let the cream cheese and sour cream warm up to room temperature.