Can I make baked mashed potatoes ahead of time?

The answer is yes, you can absolutely make these baked mashed potatoes ahead of time for busy holiday dinners or to save time on busy days. Just make them as directed in a freezer-safe dish (disposable aluminum pans work well!) and freeze as outlined above. Once you’re ready, preheat your oven to 400℉ and bake for fifteen minutes or until completely heated through.

Do chunky or smooth mashed potatoes work better?

Both work well! You can use whatever consistency you usually like for your mashed potatoes. Mash out more chunks and add more milk for a creamier inner texture, leave them chunkier with pieces of skin for a more rustic baked mashed potato dish.

Can I make these vegan?

The recipe doesn’t contain any eggs or meat, so you can easily make these baked mashed potatoes vegan by swapping the dairy products out for non-dairy alternatives like vegan butter, vegan sour cream, plant-based milk, and cheese substitutes.

Baked Mashed Potatoes

Description

Baked Mashed Potatoes are buttery, cheesy, and crispy on the outside. Topped with chives and served warm, this is one side dish that will totally change your hosting game. Creamy baked mashed potatoes are easy to make and loved by the whole family. Serve it as a side dish during the holidays or on busy weeknights.

Ingredients

3 pounds yukon gold or russet potatoes (approximately 4-5 large potatoes), peeled and cut into 1-inch pieces
1 cup milk
2 tablespoons unsalted butter, cut into 1-inch pieces
1 cup cheddar cheese, shredded
1/3 cup sour cream
1 teaspoon salt (or to taste)
¼ teaspoon ground black pepper (or to taste)
1 tablespoon chives, finely chopped

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Instructions

Preheat oven to 375F.
Place potatoes in a large pot and cover with salted water to cover potatoes by about an inch. Heat over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, until potatoes are soft when you insert a fork.
Once the potatoes are ready, drain well and place back in the pot. Use a potato masher (or a fork) to mash the potatoes.
Add milk, butter, cheese, sour cream, salt, and pepper. Stir well with a spatula until evenly combined.
Transfer the mashed potato into a 2-quart casserole dish and bake until the top turns golden brown, about 20 minutes. Optionally broil on HI for 2-3 minutes.
Garnish with chives and serve warm.

Notes

How to store: Once the mashed potatoes have cooled completely to room temperature, cover the whole casserole dish tightly with plastic cling wrap or transfer the potatoes to an airtight container and refrigerate for up to 3 days.

How to reheat: Reheat them in the oven by baking at 375℉ for about 10 minutes until they’re warmed through and the top crisps up again.

How to freeze: Transfer the mashed potatoes to a freezer-safe container or freezer bag and freeze for up to 3 months. You can make it easier on yourself by preparing them in an 8x8 aluminum pan and covering them tightly with foil and plastic wrap before freezing. Allow them to thaw overnight in the refrigerator before baking or bake straight from frozen (adding a few minutes to the cook time).

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Bake
Cuisine: American