Baked Mashed Potatoes

These Baked Mashed Potatoes are the best mashed potatoes…ever.  They are made with sour cream and cream cheese which make them so flavorful!  Once you have them, you will want to make them again and again.

The story of the recipe:

This recipe is one that my mom would make and they were always so good.  Now I make them for my family. They love them and often ask to have them when making potatoes with dinner. 

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 make these Baked Mashed Potatoes:

Before starting on the potatoes, place the cream cheese and sour cream out on the counter so they can warm up to room temperature and soften up a little.  This will help the ingredients mix better with the mashed potatoes.

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

Wash and dry the potatoes. Peel and cut the potatoes into small cubes.  If they are cut smaller, they will cook quicker for you.  

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

Cook the potatoes in the pot on medium to high heat until the water comes to a boil.  Once the water boils, turn the heat down to low to medium, place the lid over the pot and gently boil them until they are tender, about 20 minutes. (Do not cover the pot with the lid all the way; instead put it at an angle so steam gets out.)

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 the water.

Adding the ingredients to the mashed potatoes:

Mash the potatoes first, then add in the ingredients. 

Using a potato masher or an electric mixer, mash the potatoes.  Once they are smooth, add in the softened cream cheese, sour cream and chives salt and pepper. 

Use your electric mixer on low speed to mix the ingredients in with the mashed potatoes.

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

Dot with butter.  To do this, take very small pieces of butter (each about the size of a pencil eraser) and place them evenly over the potatoes.

Cover the pan with an oven safe lid or foil and place them on the middle rack of your oven.  Bake them at 350 degrees for 30 minutes.  Serve immediately and garnish with chives if you like.

Recipe Tips:

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

Take out the cream cheese and sour cream to warm up to room temperature and soften up a little.  This way these ingredients will blend into the warm mashed potatoes better.

Slice the potatoes into small cubes so that they will cook quicker for you in the boiling water.

Use cold water in your pot so that the potatoes will cook more evenly.  If you fill up the pot with hot water, the outside of the potatoes may cook faster than the inner part of the potatoes.

Mash the potatoes first, then add in the ingredients.  

Butter the baking dish so that the potatoes will not stick to the pan when baking in the oven.

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!

Please let me know how you liked this recipe or any of my recipes on my blog by leaving a comment and rating in the comment section below.  I love to hear from you!

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Update Note: This recipe was originally posted earlier, but was published again in 2019 to include step by step directions and new photos.