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Baked Mashed Potatoes are packed full of flavour, and the perfect side for busy nights as you can make them ahead of time.

A ceramic serving dish of baked Mashed Potatoes with a large serving spoon resting on the side.

Why This Recipe Works

My kids love them: Unfortunately I have yet to convince three of my kids on the awesomeness of a regular mashed potato recipe, but this one loaded with cheese and bacon is gobbled up by all four of them.
They are make ahead: Like really make ahead, like I can make them on a Lazy Sunday and have them ready to go on a busy Wednesday.
Comforting: Perfect on cooler evenings

Table of Contents

Ingredients you will need

Potatoes
Chicken broth
Butter
Greek yogurt
Chives
Cheese
Bacon

All the ingredients to make the baked mash potatoes laid out on the bench

Ingredient Notes and Substitutes

Potatoes: If you want your mashed potatoes to be any good you need a floury type potato. In New Zealand Agria is a regularly available flour breed. In other parts of the world look for: Russet potatoes, Yukon golds, King Edwards or Maris Pipers.
Chicken broth: Chicken broth or homemade chicken stock will add flavour and protein to the mashed potato casserole.
Greek yogurt: For the creaminess factor in this recipe I like to use greek yoghurt as it's high in protein and I always have it in the fridge. I love it, my kids love, my husband is not so keen on it in his mashed potatoes. Sour cream, Cottage Cheese or Cream cheese are the perfect alternatives if you are not keen on the idea of yoghurt in your potatoes.
Cheese: I like to use a tasty cheddar cheese in this recipe

Step-by-step instructions

Below are illustrated step-by-step instructions to make my Baked Mash Potatoes recipe, if you prefer just the written instructions then head straight to the printable recipe card below.

Step one: Peel and cut up your potatoes.

Step two: Add to a large pot with the chicken broth, and boil until your potatoes are fork tender (can be mashed with a fork).

A pot of peeled and cut up potatoes in chicken broth sitting on the bench

Step three: Preheat your oven to 180 degrees Celsius (360 F)

Step four Drain the chicken broth, saving the liquid so that you can use it in other recipes.

A saucepan of cooked cut ip potatoes sitting next to a jug of drained chicken broth.

Step five: Add the butter to the hot potatoes and let melt

A hand holding a small glass ramekin of cubed butter above a saucepan of cooked cut up potatoes.

Step six: Use a potato masher to mash the potatoes, then stir through half a cup of the grated cheese the yoghurt chives and bacon, including a little extra chicken broth if your mashed potato mix is dry.

Season with salt and pepper.

A saucepan of mashed potatoes with bacon added and a wooden spoon resting on the side.

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Step seven: Transfer the potatoes to a baking dish, and top with the remaining ½ cup of cheese. (This can now be stored in the fridge for up to four days to be baked at a later time).

A ceramic dish of mashed potato mixture with bacon and grated cheese on top, sitting on the bench.

Step eight: Bake at 180 degrees for 30-40 minutes until the potatoes are hot and the cheese on top is golden brown.

Enjoy!

Golden baked mashed potatos in a serving dish sitting on the bench.

Top Tips

Here is how you can make these Baked Mashed Potatoes perfectly every time!

I like to make these ahead of time on a quiet day, so that I can just through them in the oven for a delish side dish to reheat without having to think too much.
Be sure to use a floury texture potato, if your potato has a waxy texture your based potatoes will be terrible no matter how you prepare them.
As I mentioned if you are not a fan of the tang associated with greek yoghurt consider using cottage cheese or sour cream instead.

Dishes of Golden brown baked mashed potatoes and chicken Paprikash on the bench next to a serving of the Chicken Parprikash over a big spoonful of the-potatoes. anda side of beans