Mashed potatoes are one of my favorite comfort foods, and the oven makes them better than ever.
I know, keeping food warm in the oven isn’t a revolutionary idea. But that time in the oven makes them even better than served immediately after mashing.
This started one night when my mashed potatoes were done about 15 minutes before the rest of the meal. I needed a way to keep them warm. Leaving them on the cooktop, even on low, seemed like a good way to end up with potatoes burned to the bottom of my stainless steel saucepan. There was room in the oven, so I covered the potatoes and slid the pan into the oven.
We both agreed the potatoes tasted better than ever after spending 15 minutes in the oven. This despite a mishap of Husband grabbing the hot handle, not realizing it had been in the oven. I felt horrible! This little gadget was ordered soon after and has been handy ever since.
Russet Potatoes: Russet potatoes are my go-to for mashed potatoes. Yukon gold is also a good choice if you prefer.
Sour Cream: I love the rich, tangy flavor sour cream gives mashed potatoes. There is a reason sour cream on baked potatoes is a must, and the combo is equally delicious here.
Cream Cheese: Makes the mashed potatoes extra rich and creamy.
Milk: A little liquid to help everything combine together.
Salt: Potatoes definitely need salt to bring out their flavor. Be generous.
Freshly Ground Pepper: Be generous with the pepper as well. Adds great flavor and spice.
Start by scrubbing your potatoes. If you are leaving potatoes unpeeled, cut them into small pieces so the pieces of peel in the potatoes are small. If you peel your potatoes, you can leave them in larger, equal-sized chunks.
Chose an oven-safe saucepan with a cover, such as stainless steel. Add the potatoes along with enough water to cover.
Simmer the potatoes until very tender. A fork should easily pierce the potato.
Drain the water thoroughly from the potatoes. Add the sour cream and cream cheese. Mash until no visible chunks. I like using a potato masher, although a hand mixer is a common option as well. Add milk until creamy consistency. I like to add a little extra to keep them moist and creamy during their oven time.
Add a generous amount of salt and pepper and stir thoroughly.
Add the cover and place the pan in the oven. When the turkey comes out to rest on Thanksgiving, this frees up some oven space for the potatoes.
When you are ready to eat, pull from the oven. Keep in mind that the handle is hot!
Lemon chicken, gravy with resulting pan drippings, and some really tasty glazed roasted Brussels sprouts. I will share the Brussels sprouts recipe soon.
Whether you are making a traditional turkey dinner or enjoying saucy turkey meatballs. Oven mashed potatoes are a great, easy and make-ahead side!
Oven Mashed Potatoes
- 4 medium Russet potatoes – peeled if desired
- 2 Tbsp sour cream
- 1 ounce cream cheese
- 2-4 Tbsp milk
- salt and freshly ground black pepper
- Scrub the potatoes, peel if desired, and chop them into even-sized pieces. If you are leaving the potatoes unpeeled, cut them into small bite-sized chunks Add to a large oven-safe saucepan with cover. Add enough salted water to cover the potatoes.
- Bring to a boil and allow the potatoes to simmer until very tender.
- Once the potatoes are tender, drain the water. Add the cream cheese, sour cream and 2 tablesppons of milk to the hot potatoes.
- Using a potato masher or a hand mixer, mash the potatoes until fairly smooth. Add more milk if needed for desired consistency. Add salt and pepper to taste.
- Cover saucepan and place in the oven for 15-30 minutes until the rest of the meal is ready. Pull the potatoes and serve.