Description
These baked mashed potatoes are ultra-creamy and full of flavor, thanks to butter, sour cream, and cream cheese. Baked until lightly golden on top, they’re the perfect make-ahead side dish that everyone will love.
Ingredients
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3 lbs Yukon Gold or Russet potatoes, peeled and cubed
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1/2 cup unsalted butter (1 stick), cut into pieces
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4 oz cream cheese, softened
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1 cup sour cream
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1/2 cup whole milk or heavy cream (warm)
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1 tsp salt
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1/2 tsp black pepper
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1/2 tsp garlic powder (optional)
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2 tbsp butter (for topping)
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Chopped chives or parsley (optional, for garnish)
Instructions
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Boil Potatoes:
Place potatoes in a large pot and cover with cold water. Add a big pinch of salt. Bring to a boil and cook for 15–20 minutes, or until very tender. Drain well. -
Mash:
Return hot potatoes to the pot or a mixing bowl. Add butter, cream cheese, sour cream, warm milk, salt, pepper, and garlic powder (if using). Mash until smooth and creamy using a potato masher or hand mixer. -
Transfer to Baking Dish:
Spread the mashed potatoes evenly in a buttered 9×13-inch baking dish. Dot the top with the 2 tbsp butter. -
Bake:
Preheat oven to 375°F (190°C). Bake uncovered for 25–30 minutes, or until the top is lightly golden and the edges are bubbly.
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Garnish & Serve:
Sprinkle with chopped chives or parsley if desired. Serve warm and creamy
Notes
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Can be made 1–2 days ahead. Just cover and refrigerate, then bake as directed (add 10–15 extra minutes if baking from cold).
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For extra richness, swap in heavy cream for the milk.
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Add shredded cheddar or Parmesan to the top for a cheesy crust.