Baked Mashed Potatoes

Recipe by Donna Matthews

These mashed potatoes can be made ahead, then baked in the oven or reheated in a crockpot. Perfect for Thanksgiving and very creamy.

Top Review by Flautatime

I made these last year for thanksgiving and I can't believe I didn't give them a rating. And here it is Thanksgiving again. These potatoes are excellent! Highly recommended. Everyone loved them and went back for seconds. Thank you Donna!

Ingredients Nutrition


  1. Peel and cut potatoes into quarters.
  2. Boil just until soft.
  3. Drain potatoes, reserving a moderate amount of the cooking water.
  4. Start mashing potatoes by hand or in a mixer.
  5. Add cream cheese, garlic salt, pepper, sour cream and butter.
  6. Continue mashing until the desired consistency is reached and ingredients are well blended.
  7. Note: Some of the reserved cooking water can be added if the potatoes are too thick.
  8. Put in a buttered casserole dish (or crockpot).
  9. Dot top with additional butter if desired.
  10. Bake uncovered in oven at 400 degrees for 30 minutes.
  11. If making ahead, refrigerate; then bake for 50 minutes in oven or heat thoroughly in crockpot.
  12. When I bake in my crockpot, I use the low setting for 5 to 7 hours, stirring occasionally.

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