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Baked Mashed Potatoes

"Mashed potatoes that are lighter and fluffier. Cream cheese gives them a richer flavor. Can be made ahead of time!"
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1 h 35 m servings 295 cals
Original recipe yields 12 servings


  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 35.6g
  • 11%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 239
  1. 299 Ratings

Most helpful positive review

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...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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...

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...

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...

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

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 ba...

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.

These are my husband's absolute favourite way to eat mashed potatoes, and one of mine as well. I follow the recipe to a T. I serve them to company a lot. I love that you can make them ahead, put...

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 an...

These are fantastic, definatly better than your standard mashed 'tatoes. I followed recipe exact, turned out great. Made ahead, baked half of it tonight and will bake the other half tomorrow for...