Baked Mashed Potatoes – from Mom

When I was in college, mom started making mashed potatoes at Thanksgiving differently.  She’d found some recipe where you can make the recipe ahead, put it in a casserole dish, and bake it right before the meal.  This frees up the stovetop for other things on the big day.  At first I wasn’t so sure about this new method.  Would it really turn out the way we like them?  When I was young, I always got to help mash the potatoes and make sure there weren’t any lumps, so you can see that changing our method might have been quite frightening for me! 🙂  But I didn’t have anything to fear.  These are amazing and wonderful in all the right ways.  (And this is how PDub makes HER mashed potatoes – though a slightly different variation- …so let’s be honest, we can trust PDub, can’t we?)  And in the words of one of the best holiday movie clips of all time: “These mashed potatoes are SO Creamy.”  Now dig in!

But first, because I can:

Baked Mashed Potatoes from my Mom


  • 5 lbs. baking potatoes (peeled and quartered)
  • 6 garlic cloves
  • up to 2 C. heavy cream
  • 8 oz. cream cheese, softened (or use whipped cream cheese)
  • 2 tsp. salt
  • 2 tsp. pepper
  • 3 TBL. butter + more for the top
  • paprika for sprinkling

Peel potatoes and cut them into quarters. (Sometimes I cut them smaller if the potato is quite large.  Makes mashing easier later.)  Keep potatoes in a large bowl or pot of water so that they don’t get brown.  Boil potatoes along with 6 (more or less, depending on how much of a garlic person you are) cloves of minced garlic for about 20 to 25 minutes.  Drain the potatoes, then begin mashing along with the heavy cream.  (I add in the heavy cream about 1/2 C. at a time.)  After they are good and mashed, mix them for a couple of minutes with an electric mixer.

In a small bowl, mix 8 oz. cream cheese with salt and pepper and 3 TBS. melted butter.  Add this mixture to the mashed potatoes.

Place potatoes in a 13×9 lightly greased baking dish and dot the top with butter and sprinkle with paprika.

You can store this casserole in the fridge for a couple of days, then bake it for 30 minutes at 325 degrees on Thanksgiving day, right before the meal.


2 thoughts on “Baked Mashed Potatoes – from Mom

  1. I live in Russia as well, but I do not live in Moscow, so I am very limited in my choices. Can you give me some suggestions for a substitute for cream cheese and another for ricotta cheese?

  2. Hi Karina! The recipe actually does not have ricotta cheese in it. But for cream cheese…do you have “сливочный сыр” or “нежный плавленый сыр”? A lot of different firms make it: Hochland, Creme Bonjour, Almette, President, Anchor, Violа, ВИКО. I am sure there are others where you live too. It is similar in texture to american cream cheese. If you don’t have that, you can use mascarpone or сметана just get it in the highest fat% available. What city do you live in and how did you find my blog? 🙂

    Also in case you were thinking about heavy cream….its just сливки – 33% or higher fat content. 🙂 I hope you enjoy the recipe!

    A good replacement for ricotta in other recipes would be творог. 🙂

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