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Baked mashed potatoes in a red bowl with a spoon. The potatoes are garnished with chives.

Baked Mashed Potatoes

Baked Mashed Potatoes are made with cream cheese, sour cream, chives and paprika to make the most flavorful potatoes.  They are baked in the oven for the most delicious mashed potatoes.

Course Side Dish
Cuisine American
Keyword baked mashed potatoes, mashed potatoes with sour cream, holiday side dish
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Author Jeannie Z

Ingredients

  • 4 lbs. potatoes (yellow are best for mashed potatoes) peeled and cut into small cubes
  • 8 ounces cream cheese, room temperature
  • 1 cup sour cream
  • 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. Preheat your oven to 350 degrees.

  2. Wash, peel and cut potatoes. 

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

  5. Spoon potatoes into buttered 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. Garnish with chives, optional.

Recipe Notes

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 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.