Make Ahead Oven Baked Mashed Potatoes

oven baked mashed potatoes

Fluffy and delicious mashed potatoes


  • 810 Russet potatoes – peeled, cubed and boiled until tender
  • 8 oz. of cream cheese
  • 1 cup of sour cream
  • 2 tsp. kosher salt or coarse sea salt
  • 1/2 cup of milk
  • 5 Tbsp. of unsalted butter  – certainly add more if you like it buttery – 🙂 Up to 1 whole stick – total


  1. Mash the potatoes
  2. *use a potato ricer or an electric mixer to smooth out lumps
  3. Add the rest of the ingredients and mix well
  4. Continue to mash – if necessary to remove lumps
  5. Place in a 9 x 13 inch baking dish
  6. Cover and refrigerate
  7. When ready to bake, let the potatoes warm up to room temperature for about 30 minutes
  8. Bake at 350 degrees for 45 minutes


  • This can be made ahead, covered and refrigerated before baking. Let warm up to room temperature (for about 30 minutes) before baking.

To make garlic mashed potatoes – add 1 tsp. of garlic salt and cut back on the coarse salt

  • You can use table salt instead of kosher salt but only use 1 tsp.