Baked Mashed Potatoes

These Baked Mashed Potatoes are the best mashed potatoes...ever. Creamy, cheesy, & buttery - once you try them they will become your favorite mashed potato recipe.

This recipe is one that my mom would make and they were always so good. Family recipes handed down are the best, aren't they? 

My mom would make these special for the holidays, but I don't wait for a holiday to make them. My family loves them so much we make these potatoes to go with meatloaf or when we make a crockpot turkey breast (which is so easy to make!). Who can wait for a holiday when you have such a yummy mashed potato recipe?!

What makes them so good is adding in the sour cream, cream cheese, chives and paprika. Then baking them with butter on top takes them over the top as the best mashed potatoes! They are so creamy and delicious!

Ingredient List:

• Potatoes (Yukon Gold or Russet are best for mashed potatoes)
• Cream Cheese
• Sour Cream
• Salt and Pepper
• Chives (fresh or freeze dried)
• Paprika
• Butter

Yukon Gold Potatoes will give you creamy and flavorful mashed potatoes because they have a natural butter flavor. Russet Potatoes are also great for mashed potatoes because they mash up light and fluffy. When buying your potatoes, I would suggest using one of these types of potatoes.

How to make Baked Mashed Potatoes:

How to prep and boil the potatoes:

Wash and dry the potatoes. Peel and cut the potatoes into small pieces. If they are cut smaller, they will cook quicker for you when you boil them. Try to keep them similar in size so they cook evenly.

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.

Recipe tip: Why use cold water? By doing this, the water and potatoes heat up together and the potatoes will 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 flavor to the mashed potatoes:

Recipe Tip: Mash the potatoes first, then add in the rest of the ingredients. They will mix in better if you mash the potatoes first.

Recipe Tip: It is best to soften the cream cheese so it mixes in with the other ingredients better. I usually take it out of the package, cut it into a few pieces and place them on a plate. I leave it out on the counter for about 15-20 minutes. Here is a link to a helpful post on softening cream cheese.

Once the potatoes have cooked on the stovetop, mash them using an electric mixer or a potato masher. Once they are smooth, add in the softened cream cheese, sour cream, chives, salt, and pepper. Use your electric mixer on low speed to mix the ingredients in with the mashed potatoes. (Do not overmix potatoes or they can become gummy.)

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

Dot with butter. To do this, take small pieces of butter 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°F for 30 minutes. Serve immediately and garnish with chives if you like.

Make Baked Mashed Potatoes Ahead of Time and Save Time! You can make the potatoes the day before. Prepare, cover and keep them in the refrigerator until you are ready to bake them. Then place the potatoes in the oven at 350°F to bake when you want to serve them with your dinner.

Make-Ahead Tip: Check the potatoes at 30 minutes. If they don't seem warm enough, leave them in the oven for an extra 10-15 minutes. Since you took them from the refrigerator, they may need a little more time to fully heat up.

Recipe Tips:

• Use Yukon Gold or Russet potatoes.  The yellow potatoes are buttery potatoes that will give you the most flavorful and creamy mashed potatoes. Russet potatoes will mash up light and fluffy for you.
• Slice the potatoes into small pieces so that they will cook quicker for you in the boiling water. Try to keep them equal in size so they cook evenly.
• 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.
• Take out the cream cheese before adding the ingredients to the mashed potatoes so that it will soften up a little. This way the cream cheese will mix into the warm mashed potatoes better.
• Mash the potatoes first, then add in the other ingredients. The other ingredients will mix in better if you mash the potatoes first.
• 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 are one of our favorite side recipes to make. A few of our other favorite potato recipes are Baked French Fries, Oven Roasted Rosemary Potatoes, and Crispy Oven Baked Potato Skins. Check them out and give them a try!

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Did you make this recipe? If so, please leave a comment and rating below. I love hearing from you. 

Update Note: This recipe was originally posted earlier, but was published again in 2020 to include step by step directions and new photos.