Perfect Mashed Potatoes in Oven
Learn how to make creamy and delicious mashed potatoes in the oven with this easy recipe. Perfect for any occasion, these oven-baked mashed potatoes are sure to be a hit.
Equipment
- 1 large pot
- 1 baking dish 9x13-inch
- 1 potato masher or ricer
- 1 foil
Ingredients
Main Ingredients
- 4 pounds Russet or Yukon Gold potatoes peeled and cut into chunks
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 4 cloves garlic minced
- Salt and pepper to taste
Optional Add-ins
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives
Instructions
Preparation
- Preheat your oven to 400°F. This ensures that the oven is hot enough to bake the potatoes evenly.
- Peel and cut the potatoes into evenly-sized chunks. Place them in a large pot and cover with cold water. Add a pinch of salt.
- Bring the pot to a boil over high heat. Reduce the heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
Baking
- Drain the potatoes and transfer them to a large bowl. Add butter, cream, and minced garlic. Mash until smooth.
- Transfer the mashed potatoes to a 9x13-inch baking dish. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes.
Finishing Touches
- If using, fold in sour cream and cheddar cheese gently. Add salt and pepper to taste. Mix until combined.
- Sprinkle with chopped chives before serving. Serve hot as a side dish.
Storage
- Allow the mashed potatoes to cool completely. Store in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Always use starchy potatoes for the best texture. Ingredient Substitutions: Feel free to use half-and-half instead of heavy cream. How to Serve: Serve alongside roasted meats or casseroles. Storage & Freshness: Best consumed within 3 days. Make-Ahead Tips: Prepare and refrigerate up to a day in advance, then bake when ready to serve.