Baked Mashed Potatoes Recipe -
Baked Mashed Potatoes Recipe

Baked Mashed Potatoes

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"Mashed potatoes that are lighter and fluffier. Cream cheese gives them a richer flavor. Can be made ahead of time!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 15 mins

    1 hr 35 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain.
  3. In a large bowl, mash potatoes with the butter and milk. With a hand mixer, beat in cream cheese and onion. In a small bowl, beat the egg with a little bit of the mashed potatoes. Stir into potatoes, and season with salt and pepper. Transfer to a 2 quart casserole dish.
  4. Bake 1 hour in the preheated oven, or until puffy and lightly browned.
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Reviews More Reviews

Most Helpful Positive Review
Nov 27, 2004

These were wonderful ... much too quick and easy for the great results. I made these Thursday eve for the next day. When I put them in the baking dish, I was doubtful. The next day, I stirred them up and made peaks with a fork. An hour later, they were fluffy, and the tips were golden. Rave reviews. A definite keeper for any season or occasion. Update: 11/04, I continue to use this recipe as the best I've ever found in do-ahead mashed potatoes, and the concensus is they're even better. The recipe as written, including using Yukon Gold (as opposed to other varieties) is what makes it wonderful. It's a no-fail for me. Thanks again!

Most Helpful Critical Review
Feb 22, 2007

These potatoes were not very good. I followed the recipe to a tee. The texture was icky & the flavor was bland. This goes in my 'No' pile.

Sep 10, 2003

Do not make and bake this ahead of time or it will be dry and flat when reheated. DO MAKE IT and refrigerate it until you need it. Then bake and serve it right away! Then it is very tasty, high and pretty!

Nov 20, 2011

I submitted this recipe and I'm so glad that everyone seems to like it. It was my mother's. (She didn't make her mashed potatoes this way until I got married and moved out)! I've noticed some are leaving out the egg. The egg will make your potatoes even fluffier, and rise higher. Leave in the egg, you'll see! Enjoy! Please note***The recipe I submitted was to use 1 tablespoon grated onion not 1 whole grated onion! That may be why the onion taste is overpowering to some.

Mar 15, 2003

We made the mashed potatoes ahead of time, refrigerated them, and baked them the next day. They were very creamy and rich - perfect!

Jan 03, 2004

These are great! Have made them twice, last night for a Christmas Party that I catered. So much easier than mashing them right before dinner! I made them the day before, put them in gallon bags & they tasted like I had just made them on the spot! I did add a whole head of garlic that I pre roasted....yum!

Feb 02, 2003

These had a great texture - fluffy and light. It was a bit bland for me (I like really buttery potatoes), but I think some extra butter and onion will remedy that in the next batch.

Aug 11, 2005

Fantastic recipe. I modify it quite a bit based on the ingredients I have on hand, but they turn out well every time. Suggested additions: fresh garlic, fresh parsley, medium cheddar cheese and chives. You can also leave the skin on the potatoes if you like. If you don't have time to bake them, just omit the egg and whip up the potateos with a mixer. Makes great "dirty" mashed potatoes.


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  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 35.6 g
  • 11%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 129 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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