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!
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!
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.
The the potatoes are transferred to a bowl and mashed. I like this potato masher.
Then you’ll mix in cream cheese, sour cream and garlic salt. That’s it!
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!
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!
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:
- Sweet Potato Croissants
- Orange Sherbet Jello Salad
- Cranberry- Orange Glazed Green Beans
- Easy Cranberry Sauce Recipe
- Double Decker Pumpkin- Caramel Pie
- Southern Pecan Pie
- Maple Roasted Pumpkin Salad
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
- 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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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!