This creamy mashed potato in the oven is perfect when you need to make mashed potatoes ahead of time! Also, this buttery Parmesan topping is to die for.
I really believe the world needs more pre-made mashed potato dishes. Recipes that can be made days in advance, not just hours.
The problem is that often when mashed potatoes are made ahead of time, they end up being dry and mushy and just not very tasty.
Until now.
This creamy mashed potatoes in the oven is phenomenal. And this buttery parmesan crumb situation should appeal to you even if the pre-made option doesn't.
How are they different from other mashed potatoes?
At first, they are not that different. Yukon Gold potatoes cook (on stovetop or pressure cooker) until tender.
After that, however, the fun begins.
This creamy baked mashed potato also contains:
- Butter
- sour cream
- Cream cheese
- Milk
- garlic pepper
- salt + pepper
I add the butter and cream cheese, put the lid on, and let everything get soft and melt-in-the-mouth before adding the other ingredients and mashing them.
The mashed potatoes will be light and chewy and creamy and beautiful.
Mashed potatoes made in advance
To prepare them in advance:
- spread mashed potatoes evenly in greased 9 x 13-inch baking dish and wrap tightly in plastic wrap or foil
- refrigerate
- make the buttery Parmesan breadcrumbs filling; refrigerate separately
- when you are ready to cook, uncover the potatoes and cook for 10 to 15 minutes, sprinkle with topping and cook for another 40 minutes until heated through
Potatoes and garnish can be made ahead and refrigerated (separately) for up to 2 days.
This mashed potato is fantastic as a staple side dish for a variety of meals. They're creamy and interesting enough that you don't even really need the sauce!
But they're also phenomenal served in traditional mashed potatoes covered in gravy.
Small pieces of Parmesan crumbs make "mashed potatoes and gravy" a hundred times more exciting… and more delicious.
If you're looking for a pre-made mashed potato option for Thanksgiving, this recipe is a perfect solution!
Creamy mashed potatoes in the oven faq
I did not prepare them with other types of potatoes; but you can experiment. Russet potatoes are more starchy than Yukon Gold and I'm not sure if they'll stay that creamy if made ahead.
Mashed potatoes can be refrigerated (in the 9 X 13 inch pan) up to two days in advance. Refrigerate mashed potatoes and garnish separately.
I don't see why (but it's really terribly delicious)! Potatoes may be a little dry after cooking without garnish.
Not using any of the creamy ingredients will change the texture of the potatoes. If you don't like cream cheese (or sour cream, etc.) you can try experimenting with adding more than one of the other ingredients, but the potatoes may not have the same flavor / creamy consistency.
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Yield: 12 servings
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour 30 minutes
Ingredients
Potatoes:
- 5 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
- 1 tablespoon of salt (I use kosher coarse salt)
- 8 ounces of cream cheese, cut into pieces
- 1/2 cup (8 tablespoons, 4 ounces) butter, cut into tablespoon-sized pieces
- 3/4 cup sour cream
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper (I use coarsely ground)
Garnish:
- 1 cup panko or regular breadcrumbs
- 2/3 cup freshly grated Parmesan or Parmigiano-Reggiano cheese
- 6 tablespoons of melted butter
Instructions
- Cook the potatoes until tender. Stove: add the potatoes, water to cover and 1 tablespoon of salt to a large pot. Bring to a boil and simmer until the potatoes are tender, 15 to 20 minutes. Drain and return to the pot. Pressure cooker: add the potatoes, 2 cups of water and 1 tablespoon of salt to the insert of the electric pressure cooker. Cook on high pressure for 8 minutes. Allow the pressure to naturally release for at least 10 to 15 minutes before releasing the remaining pressure. Drain and return the potatoes to insert.
- Add the cream cheese and butter to the potatoes. Cover and let the cream cheese and butter soften and melt for 2-3 minutes (this will prevent small lumps and bumps in the cream cheese). Add sour cream, milk, garlic powder and pepper and mash until creamy. Taste and add salt and pepper, if necessary.
- Lightly grease a 9 x 13-inch baking dish. Evenly distribute the mashed potatoes in the dish. If you plan to cook later, wrap the dish tightly with plastic wrap or foil and refrigerate for 1 to 2 days.
- For the garnish, combine the crumbs and Parmesan in a small dish. Add the melted butter and mix to combine evenly. If you are cooking straight away, distribute the butter crumbs evenly over the top of the mashed potatoes and bake at 375 degrees for 40 to 50 minutes until the potatoes are heated through and. that the garnish is golden.
- If you make ahead, store the buttery filling in a container or bag in the refrigerator. When you're ready to bake, remove the plastic wrap or foil from the potatoes and bake for 15 minutes. Add the filling and bake for 40 to 45 minutes until the potatoes are heated through and the filling is golden brown.
Notes
Make-Ahead: I have included preparation notes in italics in the recipe.
Potatoes: I've only ever made this recipe with Yukon Gold potatoes. I don't know how that would be with redheads or some other type of potato (redheads are more starchy potatoes and the casserole may not stay that creamy if made ahead of time).
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Recipe source: adapted from this recipe at NYT Cooking
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