Creamy Oven Baked Mashed Potatoes

This post may contain affiliate links.

These Creamy Oven Baked Mashed Potatoes are so simple to make, and I’m including a how to video and make ahead instructions here too!

Creamy Oven Baked Mashed Potatoes in a Casserole Dish

What makes these mashed potatoes so creamy?  Additions of cream cheese, sour cream and butter make these potatoes so smooth and creamy and rich.  Everyone loves these, and they’re always a bit hit.  You can lighten up the recipe a bit by using low fat cream cheese and light sour cream, but I recommend you go all out and use the good stuff!

Potatoes peeled and cut on a cutting board

How to Make Creamy Oven Baked Mashed Potatoes:

You’ll need 10 large Russet or Yukon Gold potatoes. Those are the best potatoes since they are higher in starch. They’ll give you smooth and fluffy mashed potatoes. The potatoes are peeled and chopped. They’re boiled until quite soft. 

Mashing potatoes in a bowl

The the potatoes are transferred to a bowl and mashed. I like this potato masher.

Blending potatoes to make mashed potatoes in a bowl

Then you’ll mix in cream cheese, sour cream and garlic salt.  That’s it! 

Creamy Oven Baked Mashed Potatoes in a casserole dish ready for the oven

The mashed potatoes are spooned into a buttered casserole dish and dotted with pieces of butter.  You’ll garnish with chopped chives and a sprinkle of paprika.  And then they are baked for 15 minutes.  Or you can make them ahead and bake them when you’re ready for them!

Are there Make Ahead instructions for these Mashed Potatoes?

I like to make these potatoes ahead of time and keep them in the refrigerator. Prepare the recipe and place the potatoes in a casserole dish with garnishes on top. Cover with plastic wrap and refrigerate until ready to heat. Remove from the refrigerator and let it sit at room temperature for at least an hour before baking. Remove plastic wrap, and bake as directed.  If you’re lacking oven space, use your slow cooker to heat up the potatoes instead!

serving creamy oven baked mashed potatoes out of a white casserole dish

eating creamy oven baked mashed potatoes with a fork

These oven baked mashed potatoes turn out so incredibly creamy and delicious. They are the perfect addition to a special meal or a Sunday night dinner. Enjoy!

How to Make Perfect Mashed Potatoes

I also have a step-by-step tutorial on How to Make the Best Mashed Potatoes, if you’re interested in checking that out.  I think they turn out perfect, but they’re not quite as creamy as my Creamy Oven Baked Mashed Potatoes since there is not cream cheese or sour cream in that one.

Here are a few more holiday side dish recipes you might be interested in:

And if you’re looking for complete Thanksgiving menu ideas, be sure to check out my Traditional Thanksgiving Dinner Menu and my Gluten Free Thanksgiving Dinner Menu.

Creamy Oven Baked Mashed Potatoes in a Casserole Dish
Print Pin
Save Recipe
5 from 7 votes

Creamy Oven Baked Mashed Potatoes

These mashed potatoes are so simple to make!
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 12 servings
Calories 186kcal
Course Side Dish
Cuisine American
Keyword baked mashed potatoes, oven baked mashed potatoes

Ingredients

  • 10 large Russet or Yukon Gold potatoes (peeled, washed & cut in half)
  • 8 ounces cream cheese
  • 1 cup sour cream
  • garlic salt, to taste
  • 1 tablespoon butter, chopped into small pieces
  • chopped chives and paprika for garnish, optional

Instructions

  • Boil the potatoes in a large pot of water until tender. Drain, transfer to a large bowl and mash. Add all of the other ingredients and beat with an electric mixer until fluffy. Transfer the potatoes to a large, buttered casserole dish. Top with dots of butter, chopped chives and paprika.
  • Preheat the oven to 350 degrees F. Bake the potatoes for 15 minutes, or until they begin to brown on top.

Video

Notes

  • *Make ahead instructions: Prepare the recipe and place in a dish with garnishes on top. Cover with plastic wrap and refrigerate until ready to heat. Let sit at room temperature for at least an hour before baking. Remove plastic wrap, and bake as directed.
  • *If you're lacking oven space, warm these up in a crockpot instead.
  • *It's' perfectly ok to lighten this recipe up a bit by using low fat sour cream and cream cheese.

Nutrition

Serving: 1serving | Calories: 186kcal | Carbohydrates: 17g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 97mg | Potassium: 599mg | Fiber: 3g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 15.3mg | Calcium: 79mg | Iron: 4.4mg

Creamy Oven Baked Mashed Potatoes in a foil pan just out of the oven

More Mashed Potatoes...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate This Recipe




Comments

  • Tom wrote:

    I’m new to making meals, so forgive me for asking – how is this 25 minutes prep time? Just scrubbing, peeling and boiling the potatoes was way past 25 minutes. But these are some tasty potatoes! Thanks.

    • Lori Lange wrote:

      Well, the boiling is part of the cooking time not prep time. But perhaps it took you a little longer for peeling? It’s okay 🙂

  • Linda Dean wrote:

    Love pototoe and creame cheese recipes. Was awesome

  • Judy wrote:

    What size casserole? 13 × 9?

    • Lori Lange wrote:

      If it’s a deep one– a little larger than 13×9 would be best if you have one!

  • Carrie wrote:

    Love this idea

  • Toni wrote:

    I loved it! SO creamy and easy to make!

  • Erin wrote:

    A must have at our family holiday dinners!

  • Barbara Schieving wrote:

    I love that you can make these potatoes ahead of time.

  • Melissa wrote:

    This is the only way to go when entertaining for the holidays!

  • Liz wrote:

    Besides tasting amazing, I love that these can be made ahead of time! They’ll be on our menu again for Christmas!

  • Lynn wrote:

    If I want to put it in the crock pot, how long would I put it in?

    • Lori Lange wrote:

      I haven’t made these in a crockpot, so I’m not sure.

  • Pam wrote:

    how far in advanced can these be made?

    • Lori Lange wrote:

      I would make them one day ahead.

  • Arlene tuck wrote:

    these are just as delicious made with instant potatoes. Can’t taste the difference.

  • G banks wrote:

    I made these potatoes for Christmas dinner and they were a hit! I added extra butter/ margarine and only had a little sour cream in house so I added some half and half. Awesome! I will definitely fix again.

  • Suzanne wrote:

    Love mashed potatoes baked in the oven. It’s also yummy if you add some parmesan or gruyere.