Baked Mashed Potatoes

Baked Mashed Potatoes

221 Reviews 7 Pics
  • Prep

    20 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 35 m
Nancy F.
Recipe by  Nancy F.

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

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  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. 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. Bake 1 hour in the preheated oven, or until puffy and lightly browned.

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Reviews (221)

Rate This Recipe
claudygirl
144

claudygirl

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 were golden. Rave reviews. A definite keeper for any season or occasion. Update: 11/04, I continue to use this recipe as the best I've ever found in do-ahead mashed potatoes, and the concensus is they're even better. The recipe as written, including using Yukon Gold (as opposed to other varieties) is what makes it wonderful. It's a no-fail for me. Thanks again!

EDORCHAK
135

EDORCHAK

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!

NANCY F.
130

NANCY F.

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 egg, you'll see! Enjoy! Please note***The recipe I submitted was to use 1 tablespoon grated onion not 1 whole grated onion! That may be why the onion taste is overpowering to some.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 295 cal
  • 15%
  • Fat
  • 14.9 g
  • 23%
  • Carbs
  • 35.6 g
  • 11%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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