These Creamy Oven Baked Mashed Potatoes are rich, fluffy and extra creamy thanks to the addition of cream cheese and sour cream. Best of all, you can prepare them ahead of time and simply pop the casserole into the oven before dinner. That makes them one of my favorite make-ahead mashed potato recipes for Thanksgiving, Christmas and other holiday dinners.
If you’re trying to avoid making mashed potatoes at the last minute while everyone is waiting for dinner, this is the recipe for you!
Why You’ll Love These Oven Baked Mashed Potatoes
Traditional mashed potatoes are delicious, but they usually need to be made shortly before serving. These baked mashed potatoes are different.
You can assemble the entire mashed potato casserole ahead of time, refrigerate it and bake it when you’re ready. The cream cheese and sour cream keep the potatoes wonderfully creamy, while a little butter on top makes them even more irresistible.
They’re:
- Extra creamy: Cream cheese and sour cream give the potatoes a rich, velvety texture.
- Make-ahead friendly: Prepare the casserole ahead of time and bake before serving.
- Perfect for holidays: They’re especially convenient when you’re juggling a turkey, gravy and several side dishes.
- Great for a crowd: This recipe makes about 12 servings.
- Simple: You only need a handful of ingredients.
This has been one of my go-to mashed potato recipes for years, especially when I’m cooking a big holiday dinner.
What’s the Best Potato for Mashed Potatoes?
I recommend using Russet or Yukon Gold potatoes for this recipe.
Russet potatoes are high in starch, so they produce wonderfully fluffy mashed potatoes. Yukon Gold potatoes are a little denser and have a naturally rich, buttery flavor.
You can also use a combination of the two if you’d like the best qualities of both.
I don’t recommend waxier varieties such as red potatoes for this particular recipe if you’re looking for the fluffiest possible texture.
Ingredients You’ll Need
You only need a few simple ingredients to make these creamy baked mashed potatoes.
- Potatoes: Russet potatoes or Yukon Gold potatoes both work well. Russets make especially light and fluffy mashed potatoes, while Yukon Golds have a naturally creamy, buttery flavor.
- Cream Cheese: This is the secret to the rich, creamy texture. Use full-fat cream cheese for the best results.
- Sour Cream: Sour cream adds even more creaminess along with a subtle tang that balances the richness of the potatoes.
- Garlic Salt: This is an easy way to season the potatoes and add a hint of garlic flavor. Add it to taste.
- Butter: Little pieces of butter melt over the top of the potatoes while they’re baking.
- Chives and Paprika: These are optional, but they add a pretty finishing touch, especially when you’re serving the potatoes for a holiday dinner.
How to Make Oven Baked Mashed Potatoes
- Start by peeling the potatoes and cutting them into evenly sized pieces. Place them in a large pot, cover with water and boil until they are very tender.
- Drain the potatoes well and transfer them to a large bowl. Mash the potatoes, then add the cream cheese, sour cream and garlic salt.
- Beat with an electric mixer, just until everything is incorporated and the potatoes are creamy and fluffy. Be careful not to over-mix them since overworking potatoes can give them a gummy texture.
- Spoon the mashed potatoes into a buttered casserole dish. Dot the top with pieces of butter and sprinkle with chopped chives and paprika, if desired.
- Bake at 350°F for about 15 minutes, or until the potatoes are hot and beginning to lightly brown on top.
Recipe Tips
- Don’t undercook the potatoes. They should be very tender before you drain them. Undercooked potatoes are one of the most common reasons mashed potatoes turn out lumpy.
- Use room-temperature cream cheese. Softened cream cheese will incorporate into the hot potatoes more easily.
- Don’t overbeat the potatoes. Mix only until creamy and combined.
- Use full-fat dairy for the creamiest results. You can substitute light cream cheese and light sour cream, but the full-fat versions will give you the richest flavor and texture.
- Season to taste. Since the recipe uses garlic salt rather than a precise amount of salt, taste the potatoes before transferring them to the casserole dish and adjust the seasoning as needed.
How to Keep Mashed Potatoes from Becoming Gummy
There are a few tricks to getting fluffy mashed potatoes instead of sticky or gummy potatoes.
- First, cook the potatoes until they’re completely tender. A fork should slide into them easily.
- Drain them very well so you’re not adding excess water to your mashed potatoes.
- Mash the potatoes before adding the cream cheese and sour cream. And once you begin mixing everything together, don’t keep beating them longer than necessary. Over-mixing releases too much starch and can make mashed potatoes gluey.
Frequently Asked Questions
Can You Make Baked Mashed Potatoes Ahead of Time?
Yes! That’s one of the best things about this recipe. Prepare the mashed potatoes and spread them into the casserole dish. Add the butter and garnishes, cover the dish tightly and refrigerate until you’re ready to bake. Then take the casserole out of the refrigerator about one hour before baking so it can lose some of its chill. Remove the covering and bake according to the recipe directions. If the potatoes are still cold in the center, they may need additional baking time until they’re heated through.
Can You Keep Mashed Potatoes Warm in a Slow Cooker?
Yes. If your oven is packed with other holiday dishes, the slow cooker is a great alternative. Transfer the prepared mashed potatoes to a buttered slow cooker and keep them on the warm setting until you’re ready to serve. Give them an occasional gentle stir if they’ll be sitting for a while. It’s an especially handy trick for Thanksgiving when oven space is at a premium.
Can I use Yukon Gold potatoes instead of Russet potatoes?
Absolutely. Yukon Golds make especially creamy mashed potatoes and have a naturally buttery flavor. Either variety works well in this recipe.
Can I use low-fat cream cheese and sour cream?
Yes. The potatoes will still turn out well, although full-fat cream cheese and sour cream give them the richest flavor and creamiest texture.
Why are my mashed potatoes lumpy?
The potatoes probably weren’t cooked quite long enough. Make sure they’re completely tender before draining and mashing.
Why did my mashed potatoes turn gummy?
Over-mixing is usually the culprit. Once potatoes are mashed, mix in the remaining ingredients only until everything is smooth and combined.
What size casserole dish should I use?
For a large batch like this, a 9×13-inch or similarly sized casserole dish works well.
Are mashed potatoes gluten-free?
Potatoes themselves are naturally gluten-free, and the basic ingredients in this recipe are typically gluten-free. If you’re cooking for someone who needs to strictly avoid gluten, check the labels on all packaged ingredients to make sure they meet your needs.
More Potato Recipes
If your family loves mashed potatoes as much as mine does, try my Mashed Potatoes with Mushrooms if you’re a mushroom lover. My Roasted Garlic Mashed Potatoes are another delicious option when you want a little more flavor.
For Thanksgiving, these mashed potatoes with cream cheese are still one of my favorites because I can get them ready ahead of time and have one less thing to worry about when it’s time to put dinner on the table.
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
Ingredients
- 7½ pounds Russet or Yukon Gold potatoes (about 10 large) -peeled, washed & cut in half
- 8 ounces cream cheese, at room temperature
- 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℉. Bake the potatoes for 15 minutes, or until they begin to brown on top.
Notes
- Make ahead: Prepare the potatoes and transfer them to the casserole dish. Add the butter and garnishes, cover and refrigerate until ready to bake. Remove the casserole from the refrigerator about one hour before baking. Uncover and bake as directed, adding additional baking time if needed until heated through.
- Slow cooker option: If you’re short on oven space, transfer the prepared mashed potatoes to a buttered slow cooker and keep them warm until serving.
- Lighter option: Low-fat cream cheese and sour cream may be substituted, although the potatoes will be richest and creamiest when made with full-fat dairy.
- Potato tip: Make sure the potatoes are completely tender before draining and avoid over-mixing after mashing to prevent lumpy or gummy mashed potatoes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If I’m using Costco mashed potatoes do they need to be heated before I add sour cream and cream cheese?
I’ve never made this recipe with store-bought mashed potatoes, so I’m not sure!
My potatoes had a few little lumps in…maybe didn’t boil long enough but they were fork tender. Do you think the slowcooker will soften these when reheated in it tomorrow?
Do you have a potato masher? Might help to mash them a bit more!