Recipe By Nancy F.
Published Feb 14th
Baked Mashed Potatoes
Prep 20m Cook 1h 15m Additional - Ready In 1h 35m
Servings 12 servings Calories 294.6

Mashed potatoes that are lighter and fluffier. Cream cheese gives them a richer flavor. Can be made ahead of time!

Recipe Ingredients

  • 5 pounds Yukon Gold potatoes, peeled and cubed
  • ½ cup butter
  • ¼ cup milk
  • 1 (8 ounce) package cream cheese, softened
  • 1 onion, grated
  • 1 egg
  • salt and pepper to taste

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain.
  3. 3 In a large bowl, mash potatoes with the butter and milk. With a hand mixer, beat in cream cheese and onion. In a small bowl, beat the egg with a little bit of the mashed potatoes. Stir into potatoes, and season with salt and pepper. Transfer to a 2 quart casserole dish.
  4. 4 Bake 1 hour in the preheated oven, or until puffy and lightly browned.

Nutrition Facts

  • Calories 294.6
  • Carbohydrate 35.6 g
  • Cholesterol 56.8 mg
  • Fat 14.9 g
  • Fiber 3.2 g
  • Protein 6.2 g
  • Saturated Fat 9.2 g
  • Sodium 142.3 mg
  • Sugar 0.7 g


  1. I submitted this recipe and I'm so glad that everyone seems to like it. It was my mother's. (She didn't make her mashed potatoes this way until I got married and moved out)! I've noticed some are leaving out the egg. The egg will make your potatoes even fluffier, and rise higher. Leave in the - Read more ...
  2. These are fantastic definatly better than your standard mashed 'tatoes. I followed recipe exact turned out great. Made ahead baked half of it tonight and will bake the other half tomorrow for Christmas.
  3. These potatoes were not very good. I followed the recipe to a tee. The texture was icky & the flavor was bland. This goes in my 'No' pile.
  4. These are my husband's absolute favourite way to eat mashed potatoes and one of mine as well. I follow the recipe to a T. I serve them to company a lot. I love that you can make them ahead put them in the fridge and then about an hour before people arrive while you're busy - Read more ...
  5. Fantastic recipe. I modify it quite a bit based on the ingredients I have on hand but they turn out well every time. Suggested additions: fresh garlic fresh parsley medium cheddar cheese and chives. You can also leave the skin on the potatoes if you like. If you don't have time to bake them just - Read more ...
  6. These were wonderful ... much too quick and easy for the great results. I made these Thursday eve for the next day. When I put them in the baking dish, I was doubtful. The next day, I stirred them up and made peaks with a fork. An hour later, they were fluffy, and the tips - Read more ...
  7. These are great! Have made them twice last night for a Christmas Party that I catered. So much easier than mashing them right before dinner! I made them the day before put them in gallon bags & they tasted like I had just made them on the spot! I did add a whole head of - Read more ...
  8. Do not make and bake this ahead of time or it will be dry and flat when reheated. DO MAKE IT and refrigerate it until you need it. Then bake and serve it right away! Then it is very tasty, high and pretty!
  9. We made the mashed potatoes ahead of time refrigerated them and baked them the next day. They were very creamy and rich - perfect!
  10. These had a great texture - fluffy and light. It was a bit bland for me (I like really buttery potatoes) but I think some extra butter and onion will remedy that in the next batch.