Secret Ingredient Baked Mashed Potatoes
Once all the ingredients are combined, the potato mixture will be slightly soupy. Not to worry, the casserole will turn out light and fluffy after baking. This is thanks to the addition of eggs, which also add a dose of protein to a typically high-carb dish.


  • 2 – 2 1/4 pounds Yukon Gold potatoes, peeled and chunked
  • 1 cup milk (I typically use skim; whole or 2% will make them a bit more decadent)
  • 1/2 cup (4 ounces) cream cheese, softened (see notes)
  • 6 tablespoons butter, softened, plus more for the baking dish
  • 3 large eggs, lightly beaten
  • 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground pepper
  • Optional (but highly recommended) bottom layer: 1 tablespoon butter, softened, plus 3 tablespoons grated Parmesan cheese


  1. Preheat the oven to 400 degrees F. Butter a 2-quart casserole and set aside. (As an optional tasty base, butter the bottom and sides of the pan liberally with the optional tablespoon of butter and sprinkle the Parmesan cheese evenly over the butter, coating the sides and the bottom of the pan.)
  2. Place the peeled and chopped potatoes in a large pot and add an inch of water. Bring to a simmer, cover, and steam until the potatoes are very tender. This will take 15-20 minutes depending on the size of your potatoes pieces and the precise level of heat. Drain very well and return to the pot.
  3. While the potatoes are cooking, mash together the 6 tablespoons softened butter and the cream cheese. Stir in the eggs, one at a time, followed by the salt and pepper.
  4. When the potatoes are cooked and drained, add the milk and mash well. Add the egg mixture, stirring until incorporated and any lumps are mashed.
  5. Transfer to the prepared baking dish. (At this point you may cover and refrigerate until ready to cook.) Bake until just set in the center and slightly golden on top, about 25-25 minutes, depending on the width of your casserole dish. The potatoes should be golden on top and almost firm with just a little jiggle to them. If potatoes have been refrigerated, add 5-10 minutes to the baking time. Avoid overcooking so as not to dry out the potatoes. If the potatoes are sufficiently brown on top but still very jiggly, cover loosely with foil.
  6. Leftover potatoes are delicious. Gently reheat in the microwave or cover and warm in a low oven.


  • I typically prepare with the full 1/2 cup of cream cheese, but have had a 3-ounce package on hand and used that with good results. If you think you won’t use the remaining cream cheese from an 8-ounce package, feel free to purchase the smaller amount.
  • I have also used my recipe for “yogurt cheese” in this recipe with good results.

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