Baked Mashed Potatoes

Baked mashed potatoes
Baked mashed potatoes

A tasty variation on an old classic.


  • 4 large potatoes (your choice of variety, I like golds for mashing)
  • 1/4 cup low fat sour cream
  • 4 ounces Neufchatel low-fat cream cheese, softened
  • 3/4  *divided* cup shredded parmesan cheese
  • 1 cup Panko bread crumbs
  • olive oil
  • salt and pepper to taste


  1. Peel and dice your potatoes into small cubes. Make sure to use a large pot of COLD salted water.  Cook until fork tender and drain.
  2. Smash them until mostly smooth. Do not over-mash them. Let them cool for 15 minutes uncovered.
  3. Add sour cream, cream cheese, salt, pepper, and 1/2 cup of the parmesan.  Mix with a spoon until completely combined.
  4. Spray the bottom of a small to medium casserole dish. Pour your potato mixture into the dish.  Give one more turn of the salt and pepper mills over the top.
  5. Add bread crumbs evenly over the top of the potatoes.  Sprinkle remaining parmesan cheese over the top and drizzle all over with olive oil.  Put into a preheated 350 oven for 20 minutes, then turn oven to 450 until the top is golden and crispy! Be careful not to burn them!