This Baked Mashed Potatoes recipe makes fluffy, cheesy potatoes that are perfect for sharing at Thanksgiving, Christmas, and Easter.
Who doesn’t love mashed potatoes? Mashed potatoes with gravy, garlic mashed potatoes, and cheesy mashed potatoes are all delicious. My mom used to make mashed potatoes quite often, and the whole family loved them.
What You’ll Find In This Post
- How To Make Baked Mashed Potatoes
- What kind of cheese should I use?
- Can I use whole potatoes instead of instant?
- Why add eggs to the mashed potatoes?
- What else can be added to the baked mashed potatoes?
- Can this be made in a 9×13″ pan?
- Can baked mashed potatoes be made ahead of time?
- Lightened Baked Mashed Potatoes
How To Make Baked Mashed Potatoes
Start by stirring together the milk, shredded cheddar cheese, water, butter, and salt in a large pot. Bring the water to a boil over medium heat, stirring often.
What kind of cheese should I use?
I used finely shredded cheddar cheese for this recipe because we love the flavor it adds to the potatoes. But you can use whatever kind of cheese your family prefers or the kind you have on hand.
Try adding pepper jack for a little added spice or shredded parmesan for more of an alfredo flavor.
As soon as the liquids come to a boil, remove the pot from the heat and whisk in the instant potato flakes.
Can I use whole potatoes instead of instant?
Yes, you can make this recipe using homemade mashed potatoes instead of instant but you’ll want to skip the water and cut the amount of milk in half. Add your mashed potatoes to the liquid instead of the instant ones.
Why add eggs to the mashed potatoes?
The beaten eggs are the last thing to get added to the mashed potatoes before they go in the oven. The eggs add a delicious richness to the potatoes and help them puff up while baking.
What else can be added to the baked mashed potatoes?
Other ingredients can be added to the mashed potatoes before spreading them in a pan or they can be sprinkled on top afterward. You could stir in other kinds of cheese, add minced garlic, or mix in your favorite spices and herbs.
If you want to make loaded mashed potatoes, add crumbled bacon to the potatoes before baking and then top with shredded cheese and sliced green onions after baking.
Bake uncovered at 350˚F for 30-35 minutes, until golden.
Can this be made in a 9×13″ pan?
If you want to make these baked mashed potatoes for more people, double the recipe and spread in a 9×13″ pan. It should still take the same amount of time in the oven.
If you don’t have a 9×9″ pan, you could also use a deep dish 9″ pie pan or an 11×7″ casserole dish.
Can baked mashed potatoes be made ahead of time?
Yes, these baked mashed potatoes can be prepared the day before. After prepping but before baking, cover the pan and put it into the refrigerator. Remove the potatoes from the refrigerator a 1/2 hour before baking to allow them to come to room temperature.
Lightened Baked Mashed Potatoes
To make a healthier version of this recipe, I would suggest swapping some of the instant potatoes with mashed cauliflower. Just keep in mind that you’ll have to decrease the amount of water and milk since the instant potato flakes soak up the liquids.
Other changes to make would be to use skim milk, less shredded cheddar cheese, and a butter alternative.
Want more potato recipes? Try these next:
Oven Roasted Potatoes are soft and tender on the inside and crispy on the outside. This easy side dish goes with so many meals and everyone loves them!
Slow Cooker Mashed Potatoes are an easy, hands-off way to make mashed potatoes. The potatoes cook while you concentrate on other dishes or tasks!
Make this Bloomin’ Baked Potato recipe as a unique side dish or party appetizer. The baked potato skins are crisp and salty, the insides are soft and cheesy.
Slow Cooker Cheesy Potato Casserole is the ultimate comfort food and the best side dish for holiday parties and potlucks. Topped with French fried onions for more flavor!
Baked Mashed Potatoes
- 2 1/3 cups milk
- 1 3/4 cups shredded cheddar cheese
- 1 1/2 cups water
- 4 tablespoon butter
- 1 teaspoon salt
- 2 3/4 cups instant potato flakes
- 2 eggs beaten
- Put milk, shredded cheddar cheese, water, butter, and salt in a large pot and stir. Bring to a boil over medium heat, stirring often.
- Remove from heat and whisk in instant potato flakes.
- Stir in beaten eggs.
- Spread into a greased 9×9″ baking dish.
- Bake at 350˚F for 30-35 minutes, until puffy and golden.