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Baked Mashed Potatoes


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

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  • 5 pounds Yukon Gold potatoes, peeled and cubed
  • 1/2 cup butter--or extra to taste
  • 1/4 cup milk
  • 1 (8 ounce) package cream cheese, softened
  • 1 onion, grated--originally-1tbs. grated onion
  • 1 egg
  • salt and pepper to taste
  • Can add roasted garlic to taste
  • Can add: cheddar, chives, parlsey
  • Can leave skins on--all or some



Step 1

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain.

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.

Bake 1 hour in the preheated oven, or until puffy and lightly browned.


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