Baked mashed potatoes are mashed potatoes lightened with egg yolks and stiffly whipped egg whites, then baked at 225 °C (437 °F) for about 25 minutes until golden and crisp at the edges. This version needs 1 kg of floury potatoes, 50 g butter, a little cream and three eggs, and serves four.
Last updated
Recipe
Baked mashed potatoes
Ingredients
Method
- Peel the potatoes and cut into smaller pieces.
- Bring the potatoes in a pot and add water into it.
- Boil the potatoes tenderly – approx. 20 minutes – depending on how small you have cut them out, of course.
- Pour the water and put the pan back on the fire – and steam the potatoes completely dry.
- Now turn on the oven at 225 ° C
- Mash the potatoes and add the whip butter and cream in.
- Season with salt and pepper.
- Separate the eggs. Put the mashed potatoes in a bowl and add the egg yolks one at a time. Mix well before the next egg yolk is added.
- Whip the egg whites stiff and turn them gently into the mashed potatoes.
- Grease an ovenproof dish with a little butter.
- Spread most of the mashed potatoes in the dish, but save a little as you can put on tops. It is of course not necessary for the sake of taste, but it looks great.
- Put the dish in the oven until the mashed potatoes are golden and crispy at the edge – approx. 25 minutes.
Step by step, in pictures
Most of the work is boiling and mashing; the oven does the rest. These six drawings follow the card.
Peel and cut the potatoes.- Boil until tender, about 20 minutes.
- Drain and steam them dry.
- Mash with the butter and cream.
- Fold in the stiff egg whites.
- Bake at 225 °C until golden.
Do baked mashed potatoes need eggs?
No, but the eggs are what make this version light. You can bake ordinary mashed potatoes just as they are, but with eggs added the mash comes out fluffier. Beat the yolks into the mash one at a time, whip the whites until stiff, and fold them in gently so the air stays in.
I love mashed potatoes in every form: plain and old-fashioned, baked, fried, grated, or mixed with other root vegetables. This baked version is the one to make when the mash has to go in a dish and wait for guests.
Which potatoes are best for baked mashed potatoes?
Floury potatoes, such as baking potatoes, because they cook through well. Cut them into small, even pieces: the boiling time of about 20 minutes depends on how small they are. After draining, put the pan back on the heat for a moment to steam them completely dry, so no cooking water ends up in the mash.
What temperature do you bake mashed potatoes at?
This recipe bakes them hot: 225 °C (437 °F) for about 25 minutes, until the top is golden and the edges are crisp. Comparable Danish recipes range from 200 °C for about 25 minutes (Arla) to 250 °C for about 15 minutes (Romanovich.dk), so go by the colour of the top rather than the clock.
Can you make baked mashed potatoes ahead?
Yes, and that is the main advantage over ordinary mash. Make the mash in advance, keep it in the fridge, and bake it for about half an hour just before serving, so you are not stuck at the stove when guests arrive. Romanovich.dk whips and folds in the egg whites just before the dish goes into the oven, which is worth copying if you can.
Ways to vary baked mashed potatoes
Bake the mash in one dish, as here, or in individual ovenproof portions. Keep back a little mash and spoon it on top: it does nothing for the taste, but it browns into a nicer-looking crust. Herbs, spices, bacon or chopped nuts can all go into the mash; this recipe keeps to the plain ingredients. For a cheese version, Arla stirs parsley into the mash and scatters grated cheese over the top before baking.
What to serve with baked mashed potatoes
Anything you would serve with ordinary mashed potatoes. A sauce of some kind is welcome, because it adds moisture: beef stroganoff, ossobuco, beef tenderloin with a béarnaise sauce.
Want your potatoes whole instead? See our baked potatoes with a filling.
