Are you a homemade mashed potatoes kind of person or do you usually start with a box of flakes? Either way, these fluffy mashed potatoes have a secret ingredient that I think you’ll want to try! My baked mashed potatoes come out rich, fluffy, and perfectly creamy!
Thanksgiving is almost here. Christmas, too.
This means it’s side dish season. I wanted to bring new life to a classic Thanksgiving side dish for all of you this year and I’m happy to say that I think you’re going to love these baked mashed potatoes just as much as my family does!
Do you remember my recipe for the best mashed potatoes? Well, it gets rave reviews. So many people tell me they’ll never make another potato recipe again. And, you know, that’s cool. I love that you love those potatoes.
The thing is, I also get a ton of emails from readers who are a little worried about the recipe. The secret ingredient that makes them so rich and creamy is a raw egg. I use pasteurized eggs, so there’s no worry about getting sick from it, and truthfully the heat from the potato cooks the egg anyway, but I get it. Stirring a raw egg into a batch of potatoes seems scary.
So, I created a recipe based off of those best mashed potatoes, but you for sure don’t need to worry about that egg, because the potatoes are baked after mashing! This makes for super fluffy and rich mashed potatoes. The top gets a little bit of texture from the heat of the oven and the insides are steamy and dreamy. It only takes an extra second to throw the potatoes into an oven safe dish and then they bake up in just 15 minutes.
I like to serve these with chives and black pepper on top. Gravy is always a good option, as well. Would you guys like my perfect gravy recipe to go along with my perfect mashed potatoes?
Baked Mashed Potatoes
- 3 pounds Yukon Gold potatoes
- 2 tablespoons garlic salt
- 10 tablespoons butter
- 1/2 cup 2% milk
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon pepper
- Chives for serving, if desired
- Preheat oven to 350 degrees.
- Peel and wash the potatoes. Dice into 1 inch cubes.
- Place in a large stock pot and cover with water. Stir in garlic salt.
- Bring to a boil over medium high heat and cook until a butter knife easily slides through the potato pieces, about 12 minutes.
- Drain the water and return the potatoes to the pan. Mash by hand or with an electric mixer until nearly smooth.
- While mashing the potatoes, add the 8 tablespoons (1 stick) of butter and milk to a small saucepan over low heat until butter has melted.
- Once potatoes are nearly smooth, crack in the egg and continue mashing.
- Stir in the milk and butter until mixture is smooth and creamy.
- Spread mixture into an 8 inch pan. Chop remaining butter into small pieces and dot the top of the potatoes with the butter.
- Bake potatoes for 15 minutes.
- Top with chives before serving.
Tips & Notes:
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