This mashed potato bake is perfect for Thanksgiving. Fluffy, souffle-like mashed potatoes are enriched with brown butter and fresh herbs, baked until light and golden. Simple, make-ahead friendly, and versatile with or without gravy.
We’re making the creamiest, fluffiest potatoes today.
Thanksgiving isn’t complete without mashed potatoes, and this mashed potato bake delivers: creamy, airy, and deeply flavored from nutty brown butter and fresh chives. It pairs with everything on your holiday table and can be prepped ahead to reduce day-of stress.
There are many mashed potato recipes to love. Classic whipped potatoes are timeless, french onion mashed potatoes are savory and rich, and manchego whipped potatoes are a cheesy dream. This mashed potato casserole, however, might become your new favorite—light, silky and baked to a delicate golden top.
I grew up calling potatoes my favorite food—mashed, baked, fried—I loved them all. As life got busier, they became less common on weeknights unless roasted or smashed and crisped. This bake brings back that potato love in a new, elegant way.
This mashed potato bake is essentially a whipped potato soufflé that gets a quick turn in the oven until warm and cloud-like—soft inside with a slightly crisp top.
And the secret here is brown butter.
Brown butter adds a deeper, toasty flavor that transforms otherwise simple mashed potatoes. Some butter is mashed into the potatoes and a bit is reserved to drizzle on top before baking. Sour cream folded into the potatoes gives richness and a subtle tang that balances the creaminess.
I love it!
This dish is ideal for a crowd for two main reasons. First, you can prepare it ahead: wash, peel and chop the potatoes and keep them submerged in cold water in the fridge for up to 12–18 hours. When you’re ready, cook, mash, assemble and bake. Baking right after mashing yields the lightest, most souffle-like texture, but reheating after overnight prep still produces excellent flavor.
Second, this is the perfect option for guests who skip gravy. The brown butter and chives bring enough flavor that the potatoes stand on their own while remaining classic and complementary to the rest of your plate.
Look at those flavor bits—simple brown butter and fresh herbs make all the difference.
Thanksgiving? Solved.
Brown Butter and Herb Mashed Potato Bake
Brown Butter and Herb Mashed Potato Bake
8 to 12
Pin Recipe
Leave a Review »
Ingredients
- 5 pounds yukon gold potatoes, peeled and cut into pieces
- 1 cup unsalted butter
- 1 cup sour cream
- ⅓ cup chopped fresh chives, plus more for topping
- kosher salt and pepper
Instructions
-
Note: To prep ahead, wash, peel and chop potatoes, place them in a large bowl covered with cold ice water and refrigerate for 12 to 18 hours.
-
Preheat the oven to 400°F (200°C).
-
Cut the potatoes into halves or quarters so pieces are uniform in size for even cooking.
-
Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook until fork-tender, about 12 to 15 minutes (check earlier if pieces are small).
-
While the potatoes cook, brown the butter: melt butter in a large skillet over medium-low heat. Stir as it bubbles; after a few minutes you’ll see brown bits form. Cook about one minute longer, then remove from heat.
-
Drain the potatoes and return to the pot. Use a ricer or mash until smooth. Stir in the sour cream, most of the brown butter (reserve a bit for the top), the chives, and at least 1 teaspoon kosher salt and ½ teaspoon black pepper.
-
Taste and adjust seasoning—add more salt if needed (another teaspoon may be required for full flavor).
-
Transfer potatoes to a 9×13-inch baking dish. Drizzle the remaining brown butter over the top and sprinkle extra chives if desired.
-
Bake for 25 to 30 minutes, until heated through and slightly crisp on top. Serve warm—excellent with or without gravy.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. I appreciate you so much!
Really all we need this month.