Oven Baked Mashed Potatoes

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Oven Baked Mashed Potatoes are creamy, delicious, and easy to assemble ahead of time. A box of instant mashed potatoes is the secret to this incredible potato side dish!

I love cooking and baking from scratch. But you can’t deny that sometimes the best dishes start by opening a can or box. Like this Cranberry Orange Bread that uses canned cranberry sauce or this Peach Crisp made with bisquick.

13 x 9 baking dish with baked mashed potatoes and spoon

Why This Recipe is Best

These Baked Mashed Potatoes are my family’s favorite. My kids actually prefer these over fresh potatoes (and to be honest, so do I). 

They are packed with flavor, thick enough to withstand your heartiest of gravies…yet they have a creamy flavor and can stand on their own plain!

  • The easiest potato recipe ever. Only 5 minutes or prep work!
  • Super creamy taste.
  • Make ahead. Assemble it up to one day ahead of time!
  • Oven baked. You’ll love the golden brown top on these potatoes.

Ingredient Notes

  • Instant mashed potatoes – Prepare them according to the directions on the box.
  • Sour cream – For that ultra creamy flavor!
  • Cream cheese – Adds even more creaminess and a cheesy tang.
  • Unsalted butter – You can use salted but I prefer to be able to control the saltiness of baked mashed potatoes.
  • Seasoning – A little salt, pepper and paprika is all you need!
  • Parsley – An optional garnish for serving the potatoes.
Easy baked mashed potatoes in 13 x 9 with spoon, sprinkles of parsley on top.

Use Real Potatoes Instead

Okay. I know some of you will ask. How do I make this if I don’t want to use instant potatoes.

Easy. Add your washed, peeled potatoes to a large pot covered with water. I would say about 12 potatoes, depending on size. You’ll want about 6 cups of mashed potatoes (each medium potato usually yields 1/2 cup of mashed potatoes.

Bring to a boil over high heat. Once boiling, cook until tender. Drain the water and mash the potatoes (I like to use my mixer to get them extra creamy and smooth). Then follow the directions in the recipe card using the mashed potatoes for the instant potatoes.

Black plate with scoop of baked mashed potatoes, two pats of butter and fork.

Tips and Tricks

  • Use room temperature cream cheese and sour cream. Take both ingredients out of the fridge about 20 minutes ahead of time. This makes them easier to mix into the instant potatoes.
  • Make ahead option. You can combine the ingredients and assemble them in the baking dish up to 24 hours in advance. Cover with foil and keep refrigerated until ready to bake.
  • Cheesy topping. If you want cheesy oven baked mashed potatoes, bake them as directed, remove and sprinkle cheddar cheese on top. Return to the oven for another 3 – 5 minutes to melt the cheese.
Baked Mashed Potatoes

Recipe FAQs

What can I use instead of sour cream?

Plain unsweetened Greek yogurt makes a perfect substitute for the sour cream in this recipe.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator. Reheat and enjoy within 3 days for best taste.

I’m making this with fresh potatoes. What variety of potatoes are best for mashing?

I prefer russet potatoes for mashed potato recipes. Yukon gold (yellow) or white potatoes are also good choices!

Can I make these dairy free?

I have not tested a dairy free version of this recipe. You could try it with nondairy sour cream, cream cheese and butter and let me know how it turns out!

What’s the benefit to baking mashed potatoes?

Baking gives the mashed potatoes a golden brown topping that I love! I also find it evenly distributes the heat throughout the potato dish for a better flavor.

Oven Baked Mashed Potatoes

What to serve with Baked Mashed Potatoes

These potatoes as I said above are hearty enough to withstand your favorite gravy.

But they are delicious enough to enjoy as a side dish all on their own.

  • One of my favorite dinners, Slow Cooker Balsamic Shredded Beef is perfect when you crave comfort food but don’t want to turn on the oven!
  • Tender, flavorful Classic Meatloaf recipe with a sweet and tangy bbq glaze. This Perfect Meatloaf is better than you remember, give it a try tonight and serve it with today’s potatoes! No gravy needed.
  • Today’s potatoes go perfect with this Authentic Swedish Meatballs recipe. It’s delicious enough for a weeknight meal, and impressive enough for guests! You’ll love the creamy sauce and the sides of cucumbers and lingonberries!
  • With only a few minutes prep time, you can have this Slow Cooker Balsamic Chicken for dinner tonight! Pull out your crockpot, fix it and forget it!
  • Thick and juicy, this crispy parmesan oven Baked Pork Chops recipe is delicious. The BEST pork chop recipe you’ll ever need!
  • Whip up a batch of these Crockpot Meatballs for an easy weeknight dinner. Serve with today’s potatoes, dinner rolls, and a side salad!
  • This Easy Instant Pot Beef Stroganoff Recipe is the perfect weeknight meal. Tender beef with a thick and creamy mushroom sauce. Your family will love it!

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Baked Mashed Potatoes

4.62 from 39 votes
By: Aimee
Oven Baked Mashed Potatoes are creamy, delicious, and easy to assemble ahead of time. But, don’t tell anyone, I’ve got the secret on how to make them with instant potatoes!
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 12 servings


  • 12 servings instant mashed potatoes prepared (or about 6 cups)
  • 1 cup sour cream
  • 4 ounce cream cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ cup unsalted butter sliced thin
  • parsley for garnish
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  • Preheat oven to 350 degrees F.
  • Prepare instant potatoes according to package directions. Make them thicker than normal by adding in some extra flakes.
  • Once prepared, blend in sour cream, cream cheese, salt, pepper, and paprika.
  • Pour into a buttered 13 x 9 baking dish. Sprinkle the top with a little pinch of paprika and place slices of butter over the top.
  • Bake for 30-40 minutes. ENJOY.


  • To make ahead of time, before baking, cover with foil and refrigerate for up to 24 hours. Remove from refrigerator and bake for 40-50 minutes uncovered. ENJOY.
  • To use fresh potatoes, you'll need 6 cups of mashed, about 10-12 potatoes, peeled.



Serving: 0.5cup, Calories: 332kcal, Carbohydrates: 32g, Protein: 5g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 7g, Cholesterol: 60mg, Sodium: 681mg, Fiber: 5g, Sugar: 1g
Course: Side Dishes
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Learn how to turn instant mashed potatoes into the best potato side dish with this easy Baked Mashed Potatoes recipe!

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on January 3, 2019

Comments & Reviews

  1. If you wanna make them Loaded-do you dot with butter slices & sprinkle paprika THEN top w/ cheese, bacon & scallions?

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