Baked Mashed Potato Recipe

This creamy baked mashed potato recipe is super easy to pull off with a step-by-step tutorial, including a make-ahead option! Perfect for Thanksgiving, Easter, or Christmas dinner!

Whether you’re looking for a do-ahead option for traditional mashed potatoes, or you’d like to take this staple side dish to the next level, these baked mashed potatoes are for you!

That’s because I’ve got two options: a simple version that’s perfect for cradling gravy at the Thanksgiving table, and an elevated version that will make your taste buds sing all on its own: it tastes kinda like a fully loaded baked potato!

Okay, let me show you how to make both versions!

Video Tutorial

Here’s a video overview in case you like to learn by watching a demo. The full written version and a printable recipe are below!

Ingredient Notes: Simple Version

First, let’s go over the ingredients you’ll need to make simple baked mashed potatoes:

• Potatoes: We’ll discuss types of potatoes more below, but you’ll want 4 pounds of Russet or gold potatoes.
• Milk: I like to use whole milk for the mashing liquid. You could also save some of the cooking water to use for the liquid instead, but keep in mind that your final potatoes will be less rich of course.
• Butter: You’ll be using part of the butter in the potatoes themselves, and part to place on top of the potatoes while baking. No need to bring to room temperature since the hot potatoes will melt the butter!
• Salt: The salt is for the cooking water, and to adjust the final salt level when mashing the potatoes.

Ingredient Notes: Tasty Version

If you want to elevate your baked mashed potatoes into a delicious casserole, here’s what you’ll need:

• Potatoes: We’ll discuss types of potatoes in the next section, but you’ll want 4 pounds of them.
• Milk: Again, please use whole milk here for rich, creamy baked mashed potatoes!
• Cream: Since we’re taking these potatoes to the next level, we’ll be using some heavy cream as well. If you prefer your mashed potatoes to be less rich, you can substitute more milk.
• Butter: Part of the butter will go into mashing the potatoes, and the rest will go on top of the casserole.
• Sour Cream: Please use full fat sour cream here! I haven’t personally tried it, but I’m sure you could substitute cream cheese for a slightly different flavor.
• Cheddar Cheese: To add a nice cheesy flavor, you’ll be using shredded cheddar cheese.
• Parmesan Cheese: And to add an extra layer of cheesy goodness, you’ll use parmesan as well.
• Garlic: We can’t leave out garlic – it’s an essential flavor here! You can substitute ½ teaspoon of garlic powder in a pinch (ha!).
• Green Onions: These are technically optional, but they do add an extra layer of flavor! I personally would not skip them if at all possible.
• Salt: You’ll use this to salt the cooking water, and to adjust the saltiness of the casserole just before baking. You could also add a few grinds of black pepper if you like.

Type of Potatoes:

Now, you might be wondering what types of potatoes you can use in this recipe. Let’s discuss!

Do Use:

• Russet Potatoes: These are the most common type of potato you’ll see at the grocery store, and they’re perfect for baked mashed potatoes! Some may find the skins less desirable, so you’ll most likely want to peel these.
• Yukon Gold Potatoes: These are also a great choice for mashed potatoes, with some people preferring them over Russets. I personally find that they tend to have a more rich, creamy texture. They are less common in smaller grocery stores, but still pretty easy to find.

Don’t Use:

• Red Potatoes: This variety isn’t the best for mashed potatoes. While you can technically mash them, and some might actually prefer their texture over Russets or Golds, it’s critical to realize that they have a more waxy texture. This can result in more lumpy or even gluey mashes. By the way, Yukon Golds are considered a waxy variety!

Step-by-Step Instructions:

For either the simple or tasty version, you’re going to begin by preheating your oven to 400° Fahrenheit (204° Celsius).

Then, butter a 13×9-inch baking dish. The dish shown here is a bit shorter than 13×9, but it’s deep enough to accommodate all of the potatoes.

Next you’ll want to peel and wash all of your potatoes. Make sure to remove any blemishes as well!

Now it isn’t strictly necessary to peel your potatoes, but it will result in a different texture if you choose not to: basically not as smooth and creamy.

Quarter the potatoes and put them in a large stock pot. If your potatoes are already on the small side, you can just halve them.

Cover with cold water.

Cooking the Potatoes:

Add plenty of salt to the pot. I highly recommend salting the cooking water rather than just adding a bunch of salt while mashing the potatoes.

Bring the water to a boil over high heat. Turn the heat down to medium-low and cover.

Keep the water boiling (it doesn’t have to be too crazy of a boil), and boil for around 20 minutes, or until the potatoes are fork tender.

If the potatoes want to boil over, you’ll want to adjust the stove to low heat.

Carefully drain the boiling water.

Mashing the Potatoes:

If you’re making the simple version, just add the milk and 5 tablespoons of butter to the pot.

But if you’re going for the baked mashed potato casserole, add all of those yummy extra ingredients!

Now it’s time to mash, mash, mash!

Of course you can use a regular old fashioned potato masher, or use one of the other tools I tested for mashing potatoes in this post (see how a wooden spoon stacks up next to an electric mixer and potato ricer!).

Just do whatever you gotta do to get those hot potatoes mashed and smooth!

Now spread the potato mixture in the prepared baking dish. You’ll want to get it somewhat uniformly smoothed out.

Baking the Potatoes:

Cut the remaining 3 tablespoons of butter into 6 pats, and dot the top of the potatoes with them.

Put the entire casserole dish into the preheated oven and bake for 20 minutes.

Then lower the oven temperature to 350° F (177° C), and bake for an additional 35-40 minutes, or until the potatoes are golden brown on top.

Isn’t that just pretty?!

Serving:

Allow to cool for around 5 minutes before serving.

The potatoes will keep warm in the pan pretty well, but if you’re not planning on serving right away you’ll want to cover with foil and keep in a warm oven.

Storing:

Store any leftovers in an airtight container in the refrigerator for 3-5 days.

To reheat, you can either fry portions of the potatoes in a cast iron skillet, or cover the casserole dish with aluminum foil and reheat in a 350° F oven for around 30-40 minutes.

Make Ahead:

Prepare the potatoes, spread in the pan, but instead of baking, cover with foil or plastic wrap (or an airtight lid if your pan has one) and store in the refrigerator.

Then pop them into the oven to heat before serving. You may need to add a few minutes of baking time to account for the potatoes getting chilled in the fridge.

More Potato Side Dish Recipes:

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