Creamy Baked Mashed Potatoes with Crispy Topping

These Baked Mashed Potatoes are a treasured family-style recipe and a reliable holiday favorite. They are especially helpful when you want a comforting side dish without having to mash potatoes at the last minute. You can prepare the casserole ahead of time, chill it, and simply bake it before serving.

What makes this baked mashed potatoes recipe so good is the combination of sour cream, cream cheese, and butter. The sour cream and cream cheese add a gentle tang that balances the richness, while the butter gives the potatoes a smooth, classic flavor. The result is a soft, creamy, melt-in-your-mouth side dish that tastes special but is very easy to make.

The “baked” part of this recipe is what makes it so convenient. Instead of serving the mashed potatoes immediately, you spread them into a casserole dish and refrigerate them until needed. When it is time to eat, drizzle melted butter over the top, cover the dish with foil, and bake until hot. This method keeps the potatoes moist and makes them ideal for Thanksgiving, Christmas, Easter, Sunday dinner, or any meal where oven-ready side dishes make life easier.

How to Make Baked Mashed Potatoes (Made Ahead Recipe)

1. Peel the potatoes and cut them into 2-inch cubes. Place them in a large pot, cover with water, add 2 tablespoons of salt, and bring to a boil.
2. Once the water is boiling, cook the potatoes for about 20 minutes, or until they are tender and can be pierced easily with a fork. Drain well, return the potatoes to the warm pot, and let them sit uncovered for 5 minutes so excess moisture can steam away.
3. Transfer the potatoes to the bowl of a stand mixer and mix on low until mostly smooth. Add melted butter, cream cheese, sour cream, and the remaining salt. Mix just until the potatoes are smooth and combined. Avoid overmixing, which can make mashed potatoes gummy.
4. Spread the mashed potatoes into a 13×9-inch casserole dish. Serve right away if desired, or cover and refrigerate until ready to bake and serve.

• 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

• Peel the 5 lbs russet or Yukon Gold potatoes and cut them into 2-inch pieces. Place them in a large saucepan or stockpot. Add enough water to cover the potatoes, then 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 be pierced easily with a fork.
• Drain the potatoes and return them to the pot. Set the pot on the still-warm stove and let the potatoes steam for 5 minutes to remove 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 the remaining 1½ teaspoons salt. Mix on low until smooth.
• Taste and add more salt if needed.
• Spread the potatoes into a 13×9-inch baking dish. Let cool slightly, then cover and refrigerate for up to 24 hours.
• When ready to serve, 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. Add another 1–2 tablespoons of melted butter on top if desired.

No stand mixer? Mash the potatoes with a hand mixer, potato masher, or ricer. Be careful not to overmix, as overworked potatoes can turn gummy.

Add mix-ins such as roasted garlic, cooked and crumbled bacon, or shredded cheddar or parmesan while mixing the potatoes. If you add bacon or cheese, reduce the salt slightly and season to taste.

Leftovers will keep for 4–5 days in the refrigerator.

You can freeze the whole casserole. Cover it tightly with two layers of foil and freeze for up to one month. Defrost in the refrigerator for two days, then reheat as directed.