All the flavors in this Ultimate Baked Mashed Potatoes casserole are just beyond incredible! This is your ultimate delicious side dish for the holiday table! The best part is that you can make these mashed potatoes ahead of time for easy entertaining!
I come from eastern European family, so potatoes is a big favourite during the holidays. I just can’t imagine the table without it. But, while traditional mashed potatoes are nice, these Ultimate Baked Mashed Potatoes are the most creamy and flavourful mashed potatoes you will ever have. Once you try it you will never go back. The best part is that you can make these mashed potatoes ahead of time for easy entertaining!
You can prepare them up to three days ahead of time, refrigerate them, then bake them on the day of. It’s a great time saver, and these mashed potatoes are absolutely incredible. Creamy and buttery, with a slightly crunchy golden crust on top. These baked mashed potatoes are truly heavenly.
Each bite is perfectly creamy and so delicious. What’s the secret? Crème fraîche for creaminess, crispy sage and a little garlic for incredible flavour. And yes, they’re extra buttery, which I do think all mashed potatoes need to be.
HOW TO MAKE ULTIMATE BAKED MASHED POTATOES
Start with Yukon gold potatoes. I prefer this kind of potatoes, since they are not too starchy, they have beautiful yellow hue and are rich in flavour compared to classic Russet potatoes.
Add some peeled and halved potatoes to a large pot of water and bring to a boil. Once boiling, reduce the heat to simmer, add the bay leaves and season generously with salt. Cook until fork tender and drain well, removing the bay leaves.
POTATOE RICER
After potatoes have fully drained, rice them. Ricing the potatoes is extremely helpful for ensuring that your mashed potatoes are exceptionally smooth and fluffy, and there are no lumps. I love this Potato Ricer
After the potatoes have been riced, melt the butter in a small pot and add garlic to infuse butter with wonderful aroma. It will take about 3-4 minutes before garlic starts to brown. At this point, turn off the heat and discard the garlic. Add melted garlic butter to the pot with mashed potatoes.
In a medium bowl whisk together the egg yolks, milk, heavy cream and crème fraîche. I LOVE using crème fraîche as a secret ingredient. It makes for the creamiest slightly tangy mashed potatoes. Trust me, you have to try it. If you don’t have crème fraîche, I’d recommend using an equal amount of mascarpone cream, but crème fraîche is best.
Pour the mixture into the pot with potatoes. Season with salt and pepper. Don’t be afraid to season the mashed potatoes, it’s very sad when your mashes are bland. So, season, taste to check if more is needed and season again. Give it a gentle stir.
Transfer the mashed potatoes into the baking dish and at this point you can either refrigerate covered up to 3 days or bake straight away. With a back of a large spoon create swoops over the top of mashed potatoes.
In a small pot, melt remaining 4 tablespoons of butter. Allow to cool, then mix in the egg white. Whisk to combine and pour it over the potatoes. Tilt the dish to distribute. Bake the potatoes in the preheated 425 F oven for 20 minutes or until the top turns golden brown.
HOW TO MAKE CRISPY SAGE
In a small pot heat about 4-5 tablespoons of olive oil, once the oil is very hot add the sage leaves and cook for about 15-20 seconds. Remove on the paper towel. The leaves will crisp up as they cool.
Lay the crispy sage leaves over the ultimate baked mashed potatoes, drizzle with olive oil and sprinkle with some coarse salt. Enjoy!
HOLIDAY INSPIRED DISHES TO GO ALONG:
Pistachios and Pesto Crusted Rack of Lamb with Pomegranate Sauce
Cranberry Pecan Stuffed Baked Brie
Holiday Cranberry and Pomegranate Pavlova
Ultimate Baked Mashed Potatoes
Equipment
- potato ricer
Ingredients
- 5 lb Yokon gold potatoes peeled and halved
- 2 bay leaves
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup crème fraîche
- 3 garlic cloves peeled and gently smashed
- 2 sticks butter (250 g) + 4 tbsp divided
- 2 tbsp kosher salt, or more to taste
- 3 large egg yolks, + 1 egg white divided
- 5 tbsp olive oil for crispy sage
- 12 fresh sage leaves
- coarse salt to top
Instructions
- Add the potatoes to a large pot of water and bring to a boil. Once boiling, reduce the heat to simmer, add the bay leaves and season generously with salt. Cook until fork tender, about 20 minutes and drain well. Drain the potatoes and removing the bay leaves.
- Press the potatoes through the potato ricer and set aside.
- Melt the butter in a small pot and add garlic to infuse butter with wonderful aroma. It will take about 3-4 minutes before garlic starts to brown. At this point, turn off the heat and discard the garlic. Add melted garlic butter to the pot with mashed potatoes.
- In a medium bowl whisk together the egg yolks, milk, heavy cream and crème fraîche. Pour the mixture into the pot with potatoes. Season with more salt if needed and give it a gentle stir.
- Transfer the mashed potatoes into the baking dish and at this point you can either refrigerate it covered up to 3 days or bake straight away.
- With a back of a large spoon create swoops of mashed potatoes.
- In a small pot, melt remaining 4 tablespoons of butter. Allow to cool, then mix in the egg white. Whisk to combine and pour it over the potatoes. Tilt the dish to distribute. Bake the potatoes in the preheated 425 F oven for 20 minutes or until the top turns golden brown.
Crispy Sage
- In a small pot heat olive oil, once the oil is very hot add the sage leaves and cook for about 15-20 seconds. Remove on the paper towel. The leaves will crisp up as they cool.
- Lay the crispy sage leaves over the ultimate baked mashed potatoes, drizzle with olive oil and sprinkle with some coarse salt. Enjoy!
I love mashed potatoes and yours are creamy, dreamy, delicious looking! The sage and bay leaves are great herbs to use for complimentary flavours.
Thank you so much Adrianne!
I love mashed potatoes too this looks delicious
Thank you Sadia!
The addition of the bay leaf is going to make these super tasty I am making these for Christmas day what a great addition!
Thanks Claudia! Hope you love it!
Delicious mashed potatoes! Thank you for sharing this recipe.
Thanks Jesse!
This recipe has all the extra touches to elevate your potatoes. The bay leaf, ricing instead of mashing, egg yolks, and the fried sage. Don’t skip a single step, totally worth it!
Thanks so much Jen! Really appreciated!
I made this recipe and it was fabulous and everyone loved it! I’ll definitely make it again, and again. Thank you, Lily.