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Baked Mashed Potatoes with Roasted Garlic and Herbed Goat Cheese

These mashed potatoes are baked to perfection! Heavenly soft and fluffy on the inside, perfectly crispy on the outside – this extra special, extra tasty potato side-dish will deliciously complete a cozy dinner party spread, or be one of the tastiest stars of your Thanksgiving or Christmas menus!

Once the garlic is perfectly roasted, the mashed potatoes take only 30 minutes to make, then baked for another 20 minutes to make them crispy on top. They can also easily be reheated for just 20 minutes if you want to make them ahead of time. Anyone who thinks mashed potatoes are just a basic side-dish better think again! We’re going to dress them to impress!

A bowl of baked mashed potatoes on a table with a lace tablecloth.

I’m having fun this month thinking of ways to make Thanksgiving and Christmas standards a little more exciting, without adding too much more fuss. I made an exquisitely crispy roasted cauliflower with cheddar and parmesan last week, and this week, it’s exquisitely crispy mashed potatoes!

For a perfectly intimate Thanksgiving or Christmas menu, pair these mashed potatoes with my stuffed Cornish game hens with garlic and sage, roasted Brussels sprouts salad and pumpkin flan with chai whipped cream for dessert!

A bowl of baked mashed potatoes on a table with a lace tablecloth.

A Few Tips!

1. Don’t Over-Mash

Use a hand masher for these potatoes, and not an electric hand mixer, or you run the risk of “over-mashing.” If they’re too mixed and mashed, they’ll start to turn into a glue-like texture that isn’t very appetizing at all. You’ll know you’re in the danger zone if you start to notice any gummy-like texture to the potatoes.

It should only take a total of 3-4 minutes of mashing and mixing the other ingredients to get it just right.

2. You don’t have to peel the potatoes

Red and Yukon Gold potatoes have tasty skins, so you don’t have to peel them at all. But if you decide to substitute Russet potatoes in this recipe, make sure to peel them first since their skins are more papery and not very flavorful, in my opinion.

A Few Common Questions:

1. Can I make this recipe ahead of time and reheat later?

Yes! And they’ll be just as delicious. But I would suggest waiting to brush with egg and sprinkle with parmesan until you’re ready to reheat and serve. That’s what makes these potatoes so crispy on top, and they’ll get a little soggy once refrigerated. So simply brush with egg, sprinkle with cheese, and reheat them at 350 F. (175 C.) for 20 minutes on the bottom rack.

2. How long will they last in the fridge?

If transferred to a sealed container, mashed potatoes will last nicely for 3-5 days in the fridge. It might not seem like very long, but if your mashed potatoes have been heated and left out to reach room temperature before being placed back in a container, bacteria will already begin to grow. Once they’re refrigerated, the cold simply slows down this process but only for 3-5 days before they should really be either frozen or eaten.

If you want to freeze them, transfer them to air-tight freezer bags with as little air as possible. They will keep nicely for 10-12 months if properly sealed!

3. What do I need to make this recipe?

  • Cutting board with sharp knife
  • Cheese grater
  • Baking sheet
  • Tinfoil
  • Pot – for boiling potatoes
  • 8”x8” inch Pyrex baking dish
  • Pastry brush

A Pyrex dish filled with baked mashed potatoes.

How to Make Baked Mashed Potatoes with Roasted Garlic and Herbed Goat Cheese – Step by Step

1. Pre-heat oven to 350 F. (175 C.), and fill a large pot with enough water to cover your potatoes. Place pot on a burner and turn to high heat. Remove cloves from a full head of garlic, peel the skins, then slice off the little ends.

2. Cut 6 potatoes into smaller pieces. They’ll boil faster that way.

3. Grate 2 tbsp. of parmesan cheese if you want to make the baked top even more crispy. Set aside.

4. Place garlic cloves on tinfoil and drizzle with 1 tbsp. olive oil. Wrap the foil around the cloves loosely and place on a baking sheet. Place in the oven and roast for 20 minutes at 350 F. (175 C.).

A step by step process showing how to make baked mashed potatoes.

5. Once the water is boiling, carefully place the cut potatoes in the pot. Allow to boil for 20-25 minutes until you can easily poke through a piece with a fork.

6. Remove garlic from the oven and set aside until the potatoes are done. Raise the oven temperature to 400 F. (205 C.) for when you’re ready to bake the mashed potatoes.

7. Pour the water out of the pot, keeping the potatoes in. Add roasted garlic, 4½ oz. (133 ml.) herbed goat cheese, 4 oz. (118 ml.) heavy cream, 2 oz. (60 ml.) salted butter, and salt & pepper to taste. Mash and mix with a hand masher, just until it’s nice, fluffy and creamy – about 3 minutes. Be careful not to over-mash and mix or it will become an unappetizing, glue-like texture.

8. Grease an 8”x8” pyrex baking dish with butter, and pour your mashed potatoes in. Spread evenly, but leave some hills and valleys in the potatoes – it makes for a tastier baked top. Beat an egg and use a pastry brush to spread it onto the potatoes in a thin layer.

A step by step process showing how to make baked mashed potatoes.

9. Sprinkle parmesan on top of the potatoes evenly.

10. Bake for 20 minutes at 400 F. (205 C.) on the top rack. Remove and serve.

A step by step process showing how to make baked mashed potatoes.

A bowl of baked mashed potatoes on a table with a lace tablecloth.

For more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

A bowl of baked mashed potatoes on a table with a lace tablecloth.
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5 from 1 vote

Baked Mashed Potatoes with Roasted Garlic and Herbed Goat Cheese

These roasted garlic mashed potatoes are baked to perfection! Heavenly soft and fluffy on the inside, perfectly crispy on the outside – this extra special potato side-dish will deliciously complete a cozy dinner party spread, or be one of the tastiest stars of your Thanksgiving or Christmas menus! 
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: International
Keyword: baked mashed potatoes
Servings: 6 people
Calories: 420kcal

Equipment

  • Cutting board with sharp knife
  • Cheese grater
  • Baking sheet
  • Tinfoil
  • Pot - for boiling potatoes
  • 8”x8” inch Pyrex baking dish
  • Pastry brush

Ingredients

  • 3

    large

    red potatoes

  • 3

    large

    Yukon Gold potatoes

  • 1

    head of garlic

    - cloves removed

  • 1

    tbsp.

    olive oil

  • oz.

    herbed goat cheese

    - a traditional-sized package

  • 4 oz.

    oz.

    heavy cream

  • 2 oz.

    oz.

    salted butter

    - and a little to grease your Pyrex baking dish

  • salt & pepper

    - to taste
  • 1

    egg

    - beaten

  • 2

    tbsp.

    Parmesan cheese

    - optional

  • chopped chives - optional

Instructions

  • Pre-heat oven to 350 F. (175 C.), and fill a large pot with enough water to cover your potatoes. Place pot on a burner and turn to high heat. Remove cloves from a full head of garlic, peel the skins, then slice off the little ends.
  • Cut 6 potatoes into smaller pieces. They’ll boil faster that way.
  • Grate 2 tbsp. of parmesan cheese if you want to make the baked top even more crispy. Set aside.
  • Place garlic cloves on tinfoil and drizzle with 1 tbsp. olive oil. Wrap the foil around the cloves loosely and place on a baking sheet. Place in the oven and roast for 20 minutes at 350 F. (175 C.).
  • Once the water is boiling, carefully place the cut potatoes in the pot. Allow to boil for 20-25 minutes until you can easily poke through a piece with a fork.
  • Remove garlic from the oven and set aside until the potatoes are done. Raise the oven temperature to 400 F. (205 C.) for when you’re ready to bake the mashed potatoes.
  • Pour the water out of the pot, keeping the potatoes in. Add roasted garlic, 4½ oz. (133 ml.) herbed goat cheese, 4 oz. (118 ml.) heavy cream, 2 oz. (60 ml.) salted butter, and salt & pepper to taste. Mash and mix with a hand masher, just until it’s nice, fluffy and creamy – about 3 minutes. Be careful not to over-mash and mix or it will become an unappetizing, glue-like texture.
  • Grease an 8”x8” pyrex baking dish with butter, and pour your mashed potatoes in. Spread evenly, but leave some hills and valleys in the potatoes – it makes for a tastier baked top. 
  • Beat an egg and use a pastry brush to spread it onto the potatoes in a thin layer. Sprinkle parmesan on top of the potatoes evenly. Bake at 400 F. (205 C.) for 20 minutes on the top rack. Remove and serve.

Notes

Don’t Over-Mash.
Use a hand masher for these potatoes, and not a hand-mixer, or you run the risk of “over-mashing.” If they’re too mixed and mashed, they’ll start to turn into a glue-like texture that isn’t very appetizing at all. You’ll know you’re in the danger zone if you start to notice any gummy-like texture to the potatoes. Stop right away if you see this happening. You’re going for creamy, not gummy. It should only take a grand total of 3-4 minutes of mashing and mixing the other ingredients.
You don’t have to peel the potatoes.
Red and Yukon Gold potatoes have tasty skins, so you don’t have to peel them at all. But if you decide to substitute Russet potatoes in this recipe, make sure to peel them first since their skins are more papery and not very flavorful.
To Reheat:
Place them on the bottom rack and bake at 350 F. (175 C.) for 20 minutes.
 

Nutrition

Serving: 1cup | Calories: 420kcal | Carbohydrates: 41g | Protein: 13g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 87mg | Sodium: 284mg | Potassium: 1215mg | Fiber: 5g | Sugar: 3g | Vitamin A: 825IU | Vitamin C: 26mg | Calcium: 151mg | Iron: 5mg

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