Baked Mashed Potatoes with Sun Dried Tomatoes
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These Baked Mashed Potatoes with Sun-Dried Tomatoes are creamy, cheesy, and absolutely next-level. Imagine fluffy Yukon Gold potatoes whipped with butter, garlic, and parmesan, then folded with tangy sun-dried tomatoes and baked until golden on top. It’s the kind of side dish that steals the spotlight from the main course… rich, cozy, and loaded with flavor. Serve this at your holiday table or weeknight dinner, and don’t be surprised if it disappears before anything else hits the plate.
Table of Contents
WHY YOU’LL LOVE THIS BAKED MASHED POTATOES RECIPE
- Far From Average: Creamy, cheesy, and packed with flavor.
- Sun-Dried Tomato Goodness: A fun upgrade to plain mashed potatoes.
- Make-Ahead Friendly: Say hello to stress-free entertaining!
- Golden Perfection: Bakes up golden with a crave-worthy cheesy crust.
- Versatile: Perfect for holidays, dinner parties, or family meals.
Baked Mashed Potatoes
Mashed potatoes are my love language… but baked mashed potatoes??? That’s a whole new level.
These are creamy, garlicky, and loaded with parmesan… and then BOOM, in comes the tangy sun-dried tomatoes. I swear, they’re like little flavor bombs hiding in every bite.
Think of it as the glamorous cousin to our classic Best Ever Mashed Potatoes and hearty loaded mashed potatoes.
Sun-dried tomato mashed potatoes baked to golden perfection have graced our holiday table more than once, but honestly, I don’t wait for a holiday to make them.
When you’re craving comfort food with a twist, this is it. You’ll be fighting for the crispy edges on top. Don’t say I didn’t warn ya!
INGREDIENT NOTES
- Yukon Gold Potatoes: Naturally creamy and buttery, they’re the best choice for mashed baked potatoes. Russets work in a pinch but will be lighter and fluffier.
- Butter: Unsalted gives you better control over seasoning. If you use salted butter, reduce the added salt by ¼ teaspoon.
- Garlic: Fresh minced garlic adds depth! Sauté just until fragrant, never brown. Garlic powder can substitute in a pinch.
- Milk: Whole milk makes the potatoes creamy without being too heavy. For extra richness, swap in half & half.
- Parmesan Cheese: Use freshly grated parmesan for the best melt and flavor. Pre-grated won’t give the same cheesy pull.
- Sun-Dried Tomatoes: Choose oil-packed for the best flavor and soft texture. Be sure to drain well and chop finely so they mix in evenly.
- Nutmeg: Just a pinch enhances the creaminess and rounds out the flavor. Don’t skip it!
VARIATIONS
Cheesy Upgrade: Stir in 1 cup shredded mozzarella or fontina with the parmesan.
Herb Lovers: Add 2 tablespoons fresh basil or rosemary to the mash for extra flavor.
Veggie Boost: Mix in sautéed spinach, mushrooms, or caramelized onions before baking.
Spicy Twist: Add crushed red pepper flakes or a pinch of cayenne to the potatoes.
Make It Rustic: Leave the skins on for more texture and color.
SERVING SUGGESTIONS
- Holiday Favorite: Pair with my Perfect Roast Turkey for Thanksgiving or Christmas dinner.
- Weeknight Dinner: Serve alongside balsamic glazed meatloaf or smothered chicken.
- Steak Night: These baked mashed potatoes are dreamy next to juicy garlic butter steak bites.
- Quick Option: Pair with a simple green salad and crusty bread for a cozy meatless meal.
- Wine Pairing: A buttery Chardonnay or smooth Merlot balances the richness.
MASHED BAKED POTATOES FAQ
It’s best to gently warm the milk and butter before adding them to hot potatoes, and I’ll tell you why! Warm dairy is absorbed faster and more easily than when it’s chilled, and less stirring means no gluey texture.
You’re welcome to heat the milk if you’d like, but I usually just measure it out and let it warm on the counter before the potatoes are mashed and baked. And the butter will be melted to sauté the garlic, so that takes care of that!
Time in the oven creates a golden, crispy crust on top of the creamy potatoes for the perfect contrast in textures. It’s the best parts of mashed potatoes and baked potatoes in one dish!
Yes! Assemble the sun-dried tomato mashed potatoes in the baking dish, then cover and refrigerate up to 24 hours.
When you’re ready to bake, let the dish warm on the counter while you preheat the oven and add a few extra minutes to the baking time.
I’ve made a lot of mashed potatoes in my life, and trust me… not all mashes are created equal.
Yukon Golds give you that naturally buttery base without needing loads of cream, while a touch of nutmeg adds warmth and dimension that most people can’t quite put their finger on.
Sautéing the garlic in butter before mashing brings out a sweeter, mellow flavor that melts right into the potatoes.
Over the years, I’ve learned that sun-dried tomatoes are the secret weapon. Tangy, rich, and bold enough to cut through all the creaminess.
DONNA’S PRO TIPS
- Cut Evenly: Chop potatoes into uniform 1-inch chunks so they cook evenly.
- Drain Well: Shake out excess water after boiling. Too much moisture will thin the potatoes when mashed and baked.
- Use a Ricer: For the smoothest potatoes, use a ricer instead of a masher.
- Grate Fresh: Freshly grated parmesan melts and browns beautifully. Skip the green can.
- Bake Uncovered: Baking uncovered lets the top get golden and slightly crispy.
- Don’t Skip the Broil: A quick broil at the end makes the top irresistibly cheesy.
- Herbs Last: Sprinkle fresh herbs just before serving to keep their bright color and flavor.
TOOLS NEEDED
- Large Pot: For boiling potatoes evenly.
- Potato Ricer or Masher: A ricer makes ultra-smooth potatoes, while a masher gives a rustic texture.
- Large Mixing Spoon: To fold in cheese and tomatoes.
- 2-quart Baking Dish: Perfect size for this baked mashed potatoes recipe. It ensures even baking!
- Box Grater: For freshly grated parmesan.
- Wooden Spoon or Spatula: To sauté garlic without burning
Enjoy!
With love, from our simple kitchen to yours.
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Baked Mashed Potatoes with Sun-Dried Tomatoes
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 6 tablespoons unsalted butter
- 3 garlic cloves minced (about 2 teaspoons)
- 1 cup whole milk, or half milk and half half & half for a richer flavor
- 1 cup (4 ounces) parmesan cheese, grated and divided
- 3/4 cup sun-dried tomatoes packed in oil, drained and chopped (about 7 ounces from an 8-ounce jar)
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon fresh ground black pepper
- Chopped parsley, basil, or chives, for garnish
Instructions
- Preheat the Oven: Preheat oven to 400°F. Grease a 2-quart baking dish with butter or spray.
- Cook the Potatoes: Bring a large pot of liberally salted water to a boil. Add potatoes and cook for 15–20 minutes, or until fork tender. Drain and set aside.
- Sauté Garlic: In the same pot, melt butter over medium heat. Add garlic and sauté for 60 seconds until fragrant. Do not let the garlic brown.
- Mash the Potatoes: Return potatoes to the pot. Add milk, salt, nutmeg, and pepper. Mash with a potato masher or ricer until smooth and creamy.
- Add Mix-Ins: Stir in sun-dried tomatoes and 3/4 cup parmesan cheese until well combined.
- Assemble the Dish: Transfer mashed potatoes into the prepared baking dish. Sprinkle with remaining 1/4 cup parmesan cheese.
- Bake and Finish: Bake uncovered for 20–22 minutes, until the top is lightly golden. For extra browning, broil for 2–3 minutes at the end.
- Serve: Garnish with fresh herbs and serve hot.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published November 2011, updated and republished October 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Perfect comfort food – love this
Mary x
This combination is completely unexpected. I like it! And somehow I'm not even remotely surprised that Chad was not a fan. 😛
What a great looking dish. I don't need an alternative for mashed potatoes, but I'll take one. Those fries look awesome.
WOW…Awesome recipe…Make me drool here..
Do visit my blog too
http://yummytummy-aarthi.blogspot.com/
What a great combination! Perfect for the holidays.
I never thought to combine potatoes with tomatoes but love the idea! And your turkey looks fantastic. Looks like you are ready for T-Day! Have a wonderful week.
I made quite a lot of oven-dried tomatoes. I love the add of tomatoes in mashed potatoes, interesting combo.
I'm glad that I'm bumped into your blog, we have quite a similar blogging style. Great pics. I "like" your facebook.
These are making my mouth water! I love to add sun-dried tomatoes to my potatoes and also a bit of fresh rosemary, so good!
Who doesnt love a good mashed potato. I love the addition of sun dried tomatoes, it adds an even more savory flavor.