Creamy Oven Baked Mashed Potatoes

4.19 from 43 votes

These mashed potatoes are so simple to make!

Prep Time25

Cook Time35

Total Time1

Course: Side Dish

Cuisine: American

Keyword: baked mashed potatoes, oven baked mashed potatoes

Servings: servings

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

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.

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.