These classic Baked Mashed Potatoes are the perfect make-ahead side dish. Make them the day before and bake when you’re ready to eat. The sour cream and cream cheese make them over-the-top delicious!
These Baked Mashed Potatoes are not only a spiral-bound cookbook treasure, but they’re also my mom’s specialty! She makes them every year for Christmas, because 1) they’re delicious and 2) she can make them ahead of time.
So what makes them so delicious? Sour cream, cream cheese, and butter. It’s hard to go wrong when you add ingredients like those. Ha! But really, these mashed potatoes are creamy and melt-in-your-mouth good, with a little bit of tanginess from the sour cream and cream cheese that perfectly complements the potatoes.
The “baked” part comes from the make-ahead feature of this recipe. You can make them the day before, and then when you’re ready to eat, just pop them in the oven for 30 minutes to bake. A drizzle of butter on top keeps them moist, and they reheat beautifully. I hope you enjoy this family recipe!
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Just 5 ingredients!
- I recommend using full-fat versions of the cream cheese and sour cream for the most melt-in-your-mouth potatoes, but you can use lower fat versions if you wish.
- You can either use russet potatoes or Yukon Gold potatoes. If you’d like to use red potatoes and keep the skins on, that works too (you can see this in my mashed potato casserole).
How to Make Baked Mashed Potatoes (Made Ahead Recipe)
- Peel the potatoes and cut into 2-inch cubes. Place in a large pot and cover with water. Add 2 tablespoons salt and bring to a boil.
- Once the water is at a boil, cook the potatoes for 20 minutes, or until easily pierced with a fork. Drain and place the potatoes back in the pot on the still-warm burner, and let sit for 5 minutes uncovered (this removes excess moisture).
- Place the potatoes in the bowl of a stand mixer, and mix on low until mostly smooth. Add the melted butter, cream cheese, and sour cream, and mix just until combined and the potatoes are smooth.
- Spread into a 13×9-inch casserole dish. Serve right away, or refrigerate until ready to serve.
Baking Instructions
If you’re making these ahead of time, here’s how to reheat them:
- Preheat oven to 350°F.
- Drizzle the potatoes with 2 tablespoons melted butter and cover with foil.
- Bake for 30–35 minutes, or until heated through.
- Garnish with paprika, chopped chives, or chopped parsley if you’d like. You can also drizzle an extra tablespoon or two of butter on top right before serving.
Variation Ideas
Want to change these up? Here are some ideas:
- Add roasted garlic (see my roasted garlic mashed potatoes for how to do that)
- Add 4–5 slices of cooked and crumbled bacon
- Use ½ cup buttermilk in place of the sour cream
- Make these cheesy by adding 1 cup of shredded parmesan or shredded cheddar (you may need to dial back the salt, especially if using parmesan)
📖 Recipe
Baked Mashed Potatoes (Made Ahead Recipe)
Ingredients
- 5 lbs russet or yukon gold potatoes
- 2 tablespoons + 1½ teaspoons salt
- 8 oz cream cheese
- 1 cup sour cream
- 6 tablespoons melted butter divided
- For garnish: paprika, chopped chives, or parsley
Instructions
- Peel the 5 lbs russet or yukon gold potatoes and cut into 2-inch pieces. Place in a large saucepan or stockpot (I used a 5 quart size). Fill the pot with enough water to cover the potatoes, and add 2 tablespoons salt to the water.
- Place the pot over high heat and bring to a boil. Reduce the heat and cook for 20 minutes, or until the potatoes can easily be pierced with a fork.
- Drain the potatoes and place back in the pot, and place on the still-warm stove for the potatoes to steam for 5 minutes (this removes excess moisture).
- Place the potatoes in the bowl of a stand mixer, and mix on low until mostly smooth. Add the 8 oz cream cheese, 1 cup sour cream, 4 tablespoons melted butter, and remaining 1½ teaspoons salt. Mix on low until smooth.
- Taste and season with additional salt if desired.
- Pour into a 13×9-inch baking dish. Let cool slightly, then place in the refrigerator, covered, for up to 24 hours.
- When you’re ready to serve the potatoes, preheat the oven to 350°F. Drizzle the remaining 2 tablespoons melted butter over the top.
- Cover with foil and bake for 30–35 minutes, or until the potatoes are heated through.
- Garnish with parsley, paprika, and/or chopped chives. Drizzle with another 1–2 tablespoons of butter if you’d like.
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