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mashed potatoes on white plate.

Baked Mashed Potatoes

These baked mashed potatoes are truly decadent - so rich, buttery, and creamy! No gravy needed and perfect for a special occasion. We don't often make these for the average weeknight dinner, because they're almost over the top in terms of being decadent and rich, but every guest we serve them to raves about these potatoes! Save these for special occasions when you really want to wow your family!
Course Side Dish
Cuisine American
Keyword holiday recipes, potato recipes, special occasion
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 12 servings
Calories 342kcal


  • 5 pounds Yukon Gold potatoes
  • 3/4 cup butter divided
  • 8 ounces cream cheese softened
  • ½ cup sour cream
  • ¼ cup milk
  • 2 teaspoons salt more as needed
  • 2 teaspoons pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 large egg


  • Peel and cut the potatoes into quarters. Place in a large pot and cover with cold water.
  • Bring to a boil, reduce to a simmer, and cook for 15-20 minutes or until potatoes are fork tender. Drain the liquid and add the potatoes to a large mixing bowl or back into the pan.
  • Preheat oven to 350 degrees while the potatoes are cooking.
  • Add ½ cup of the butter to the potatoes and mash by hand.
  • Add the cream cheese, sour cream, milk, salt, pepper, garlic powder, and onion powder to the potatoes and beat with an electric mixer until smooth and creamy. Taste and add additional salt, if needed.
  • Whisk the egg in a small bowl and add to the potatoes. Mix until just combined.
  • Spoon the potatoes into a 2 quart baking dish. Cut the remaining 1/4 cup of butter into cubes and place over the top of the potatoes.
  • Bake for 1 hour or until golden on top and potatoes look puffy.
  • Let sit for 10 minutes before serving. Top with more butter, if desired.



To make ahead, prepare the potatoes as directed and place in the baking dish. Dot with butter and then cover tightly with plastic wrap. Refrigerate for up to 3 days. To bake, remove from the refrigerator and uncover one hour before cooking and then bake as directed.


Calories: 342kcal | Carbohydrates: 35g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 577mg | Potassium: 860mg | Fiber: 4g | Sugar: 3g | Vitamin A: 704IU | Vitamin C: 37mg | Calcium: 66mg | Iron: 2mg