Save on Pinterest

Deluxe Mashed Potatoes

When it comes to mashed potatoes recipes, this is one of my favorites because they can be made ahead, refrigerated and then popped into the oven just prior to dinnertime. When my grandchildren come for dinner, I have to double this recipe. They love it! —Vivian Bailey, Cedar Falls, Iowa
  • Total Time
    Prep: 30 min. Bake: 35 min.
  • Makes
    6 servings


  • 4 to 5 large potatoes (about 2-1/2 pounds)
  • 3 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 tablespoon chopped chives
  • 3/4 teaspoon onion salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • Paprika, optional


  • Peel and cube the potatoes; place in a saucepan and cover with water. Cook over medium heat until tender; drain. Mash until smooth (do not add milk or butter). Stir in cream cheese, sour cream, chives, onion salt and pepper. Spoon into a greased 1-1/2-qt. baking dish. Dot with butter; sprinkle with paprika if desired. Cover and bake at 350° for 35-40 minutes or until heated through.
Nutrition Facts
3/4 cup: 301 calories, 10g fat (7g saturated fat), 34mg cholesterol, 313mg sodium, 45g carbohydrate (5g sugars, 4g fiber), 7g protein.


Click stars to rate
Average Rating:
  • Adele
    Nov 15, 2020

    I make something very similar to this; however, I use five large potatoes, 8 ounces of cream cheese and a cup of sour cream. My seasonings are about the same, although I use onion powder, half a teaspoon of salt and a quarter of a teaspoon of black pepper. Basically the same recipe. It's a great make-ahead! I've been making this for 30 years.

  • David
    Dec 1, 2019

    I really like these but felt a need to make changes because I felt they lacked flavor

  • debpenns
    Nov 24, 2019

    these mashed potatoes where amazing!! great comfort food deb P VFE

  • Jeanne
    May 19, 2019

    Loved this fantastic comfort food!!!

  • Nancy M
    Dec 3, 2018

    These potatoes never disappoint being made the way I have done for years. I use 5 # Yukon Gold. One Pint of Sour Cream; 8 oz cream cheese (Not whipped) 1/4 cup unsalted butter and proceed pretty much as recommended. I've never done the chives but that would be OK, too! I do not understand the commentary below from drichards1neorrcomj. There is no garlic in the original recipe so that is confusing ?? I also have made, frozen and cooked right from the freezer for about 70 - 75 minutes. This is a great recipe to take with for someone else dinner. Bake at home and put in an insulated tote for your host!

  • drichards1neorrcomj
    Nov 4, 2018

    Sound great, but no garlic in my mashed potatoes please. I hate garlic in mashed potatoes. It becomes the star of the dish and they taste dirty to me. This recipe need not be ruined by that addition.

  • ebramkamp
    May 1, 2018

    These are creamy and rich. The first sour cream and cream cheese add a tang and creaminess. I could easily make a meal with just a big bowl of these.

  • Queenlalisa
    Oct 15, 2016

    These mashed potatoes were a big hit! So creamy and flavorful.

  • p8nthorselover
    Oct 15, 2016

    I have been making these for almost 20 years. I use several cloves of roasted garlic, mix everything together put in a well buttered casserole cover and refrigerate for up to 5 days. We eat these for Christmas dinner, my family calls them Christmas potatoes. I take them out an hour before dinner to come to room temperature. I sprinkle some grated sharp cheddar and a little Parmesan during the last 15 minutes of baking. The leftovers make awesome potato pancakes!

  • David12846
    Oct 8, 2016

    Sounds tasty.I'm a bit confused though. It says "can be made ahead, refrigerated and then popped into the oven just prior to dinnertime." Baking for 35-40 minutes does not sound like "just prior to dinnertime" to me. I think of "JUST PRIOR to dinnertime" as something closer to 15 minutes. Are you suppose to boil the cubed potatoes, mash, add and combine the ingredients, then refrigerate it, and then bake the whole dish 35-40 minutes when you want it?