I love mashed potatoes. And I love mashed potatoes even more when they are delicious enough to stand on their own, meaning, they don’t need to be smothered in gravy to be eaten by the forkful. These baked smashers are just that – packed with flavor and decadence and so creamy and perfect that they were absolutely divine when paired with the pork tenderloin I posted yesterday.
The baking gives them a slight but wonderful browning on the top and helps the potatoes and all inclusive ingredients meld together in utter potato bliss. I cut down the cream and butter from the original recipe so as not to feel too guilty, especially since I made an over-the-top calorie-laden dessert and didn’t want to blow all my calories on taters.
A wonderful way to change up traditional potatoes, this baked mashed version smothered in gravy or not will be gracing our table often, I am sure! Thanks, Reyna!
One Year Ago: Perfect Pumpkin Roll
Two Years Ago: Sweet and Sour Chicken with Pineapple and Red Onions
Baked Garlic Mashed Potatoes
Printable Version
Printable Version with Picture
*I suppose if you really want to cut the calories even further (big sigh!), you could substitute milk for the cream, knowing that a certain level of decadent creaminess will be sadly lacking (but may help your thighs feel better about themselves).
*Serves 6
INGREDIENTS:
5 pounds russet, red or yukon gold potatoes, peeled and cut into 1-inch cubes
8 ounces light or regular cream cheese
3-4 green onions, chopped
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 tablespoons butter
1 cup whipping cream
DIRECTIONS:
Preheat the oven to 375 degrees. Lightly grease a 9X9-inch baking dish and set aside.
Place the cut potatoes in a large pot and cover with water by one inch. Add 1 teaspoon salt and boil the potatoes for about 10 minutes or until they are tender.
Drain the potatoes and return them to the pot. Mash them a few times and add the rest of the ingredients. Mash and mix well to desired consistency. Scoop the potatoes into the prepared baking pan. Dot with 1-2 tablespoons butter. Bake for 20-25 minutes until the potatoes are lightly browned on top and heated through.
Recipe Source: adapted from Reyna M.
{ 28 comments… read them below or add one }
Yum! These are also good with a little bacon and cheddar cheese (if you’re not counting calories
! ) Then you have yourself some loaded mashed taters.
I LOVE mashed potatoes. But sometimes it’s so hard to have them ready at the same time as the rest of the meal.. baking them solves that problem perfectly!
I love garlic mashed potatoes.. I’ve never tried them baked…they look wonderful!!!
Mashed potatoes never fail to please–I like this variation on original recipes!
Who doesn’t love mashed potatoes? I like this and will make it this week.
I didn’t comment on the Bavarian Apple Torte because it seemed kind of horn-tooty to comment on my own recipe…but I couldn’t help myself today. I’m so honored Mel. Seriously! It thrills me that you liked them. And I’ve been known to use milk instead of cream, but I do love the original fat-tastic version!
Yum!! Now, what was that dessert that forced you to cut down the caloric goodness?
Whoa, freaky! This has many of the same ingredients in a mashed potatoes recipe I was going to post! Thankfully I’m so behind on posting my recipes that I probably won’t get to it and by then anyone that sees both yours and mine won’t think I’m a total copycat. Oh wait, I am. Because almost every recipe of yours I try, I repost! That’s how you know you’re good, Mel.
P.S. Can’t wait to hear about that dessert! You know dessert is always my focus–lol.
Hi, I came on here to check out my dear friend Reyna’s Bavarian Apple Torte and instead was greeted with something that sounded very famaliar. . .sure enough it’s an adaptation of the garlic mashed potato recipe I gave Reyna! Unlike Reyna, I have trouble resisting the urge to toot my own horn. But alas, I can’t take the credit, it’s a recipe we got from our Stake President’s wife and then my mom added the garlic salt (which I see you’ve changed to garlic powder + salt). So goes the life of a recipe — always being tweaked a little and passed along. I totally understand why you opted to try a “healthier” version — the original recipe is so naughty I usually only make them for Thanksgiving. I should give it a try — but I’m worried that I’d long for the creaminess of the original! And all milk — no way, that’s just not how I roll (but is perhaps WHY I roll!)
P.S. I LOVE the Enchilada Pasta and am excited to try more the recipes on your blog!
I love mashed potatoes (well-truthfully anything with potatoes), and mashed potatoes are my favorite! I love that you bake them. I bet they could be made ahead and baked the next day…do you think so, Mel?
I just found your blog and I love your recipes and photos! I use to live in Iowa, grew up in NE and have lived in CA for the past 21 years, sure don’t miss those Midwestern winters!
I look forward to checking out more of your recipes. I too love to cook but tend to do so on lighter, healthier note these days.
I have made a baked potato dish like this (less the cream) and it was so easy for serving at a dinner party since it could be made ahead of time.
Kim – yes, I definitely think you are on to something there.
Hi Michelle – thanks for the mashed potato recipe! Love the horn tooting, so don’t worry about that. That’s what recipe sharing is all about!
Can we say scrumptious???? These were unbelievable…a hit with the whole family. I think even my nursing 8 week old gave me a wink and a thank-you grin at his midnight feeding!
These were great. I had to use cauliflower (I have to eat a low potassium diet, so no potatoes). I made regular potatoes for my family and took a heaping spoonful of those and mixed with my mashed cauliflower. It was very tasty.
Katie – thanks for checking in on this recipe and glad that these tasted great with your cauliflower. That actually sounds quite yummy!
Brandi – seriously, thanks for the laugh-out-loud moment reading this comment. Glad these were a hit with EVERYONE, even the babe.
My thighs haven’t felt good about themselves for a very long time, so naturally I went with the cream. These were so yummy I was lucky any of them made it to the table. I couldn’t quit “tasting” them after mixing.
Could you put them in the fridge for a couple of hours prior to baking? This may be a good side dish for a holiday meal…especially if you can keep it overnight? What do you think?
Thanks!
Made these a few night ago, and they did not dissappoint! They were delicious and I even used SKIM milk! Thanks for giving a heads up about what substitutions can be made. I never know when it will be okay to change things out, so thank you for including when you can! I also appreciate it when you do the same with wheat flour subbing-you’re awesome. When I do these kind of subs I feel less guilty making all the yummy desserts you post, and then I eat -mostly all by myself
! (I do not share sugar well!)
Cammee – you make me laugh! Glad you liked the “decadent” version.
Lori – I actually refrigerated mine for about 5-6 hours before baking. I don’t know how they would fare overnight, although it’s worth a try, but making them the morning of is definitely a good option.
Kira – glad these worked out great with skim milk! And if it makes you feel better, I’m not a good sugar-sharer either.
what tab are these found under in the recipe index? i could not find them when I came back to get the recipe. Thanks.
Thanks for your response. Sorry to jump ahead on you. Didn’t want to lose this one in the future. It was great!
Hi Mel,,, If you refrigerated these ahead of time, about how much extra baking time would you give?
These were amazing! Got rave reviews when I brought them to church. I added 6 pieces of cooked, crumbled bacon to the potatoes and a cup of shredded cheddar to the top before baking. SO GOOD!