• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

What's In The Pan?

  • About
    • CONTACT
    • Privacy Policy
    • Work with me
    • Featured On
    • About me
  • Recipes
  • Holiday Recipes
  • Privacy Policy
  • CONTACT
  • Nav Social Menu

Buttery Mashed Potato Pie with Herb and Garlic Cream Cheese

November 22, 2016 by Olya 7 Comments

Jump to Recipe - Print Recipe

A wonderful combination of potatoes, cream cheese, and buttermilk makes this garlic and herb mashed potato pie a delicious side dish to any meal. And these buttery mashed potatoes are conveniently baked in the shape of a sliceable pie – a new spin on an old favorite.
Butter, Mashed Potato, Pie, Herbs, Garlic, Cream Cheese

These mashed potatoes are so creamy. And why wouldn’t they be? We’re using cream cheese and butter here, after all. And not just any cream cheese, but garlic and herb cream cheese! So good!

What skillet to use for Herb and Garlic Mashed Potatoes

I used a medium cast iron skillet here, 10 inch one, made by Lodge. It’s very sturdy, holds heat perfectly and has a helper handle!

It’s perfect for baking a mashed potato pie! Using a cast iron skillet does make a difference in baking: cast iron is slower to heat, but holds heat better than many other surfaces.

How to serve this Cream Cheese Mashed Potato Pie

I find that it’s so much easier to divide and serve mashed potatoes straight from the pan and that they keep warm that way as well.

I used this pie server to cut and serve this mashed potato pie. The good thing about this tool is that it is serrated on both sides, which makes it very easy to cut any pie, not just this mashed potato pie. Butter, Mashed Potatoes, Pie, Herbs, Garlic, Cream Cheese

All you need to makes this mashed potato pie is a cast iron pan, potatoes, cream cheese with garlic and herbs, buttermilk, butter and some chives!  And sprinkle some of those chives on top as well!

The consistency of this mashed potato pie is very nice and creamy and they present beautifully.

Butter, Mashed Potato, Pie, Garlic, Herb, Cream Cheese

You can make this mashed potato pie ahead and store it right in the cast iron pan in a fridge with all the flavors in tact!

And by the way, adding cream cheese makes mashed potatoes reheatable! This mashed potto pie heats up very well and always tastes great.

I love eating potatoes and can have them every day because they are so versatile:

  • Instant Pot Cheesy Garlic Mashed Potatoes
  • Southern Potato Salad with Mustard, Eggs and Pickles
  • Cheddar, Thyme and Beer Potatoes Au Gratin
  • Irish Mashed Potatoes with Bacon (Colcannon)
Print Recipe
5 from 4 votes

Buttery Mashed Potato Pie with Herb and Garlic Cream Cheese

Buttery Mashed Potato Pie is a wonderful combination of potatoes, cream cheese, and buttermilk. It's a delicious side dish to any meal. And these buttery mashed potatoes are conveniently baked in the shape of a sliceable pie – a new spin on an old favorite.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: American
Keyword: mashed potatoes
Servings: 10
Author: Olya

Ingredients

  • 3 lb medium red potatoes peeled
  • 7 oz (or 1.25 packages) of herb and garlic cream cheese such as Boursin
  • 3/4 cup whole buttermilk
  • 4 tbsp softened butter
  • 1/3 cup fresh chives chopped (more for garnish)
  • 1 tsp salt
  • 1/4 tsp freshly ground pepper

Instructions

  • Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  • Preheat oven to 400 degrees F. Mash peeled potatoes in a large bowl with a potato masher until smooth. Lightly fold cream cheese and 3 tablespoons of butter. Stir in 3/4 cup of buttermilk stirring just until fluffy, but do not overmix. Add chopped chives.
  • Spoon the mashed potato mixture into a lightly greased 3-quart baking dish (we used our trusty cast iron pan). Dot top of potatoes with remaining 1 tablespoon butter and cover with aluminum foil.
  • Bake, covered, at 400 degrees F for 30 minutes. Uncover and bake 15-20 more minutes or until thoroughly heated. Sprinkle with additional chives before serving.
Nutrition Facts
Buttery Mashed Potato Pie with Herb and Garlic Cream Cheese
Amount Per Serving
Calories 215 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 36mg12%
Sodium 380mg17%
Potassium 674mg19%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%
Vitamin A 505IU10%
Vitamin C 12.5mg15%
Calcium 56mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

You might also like
Chicken penne, bacon, spinach, whatsinthepanpesto shrimp, mushrooms, garlic sauce, whatsinthepan

Follow me on PINTEREST and FACEBOOK to get more recipe ideas!

Save

Save

Save

Sharing is caring!

21.7Kshares
  • Facebook51
  • Pinterest21.6K
  • Yummly42

Filed Under: Holiday Recipes, Main Dishes Tagged With: Cream Cheese, Gluten Free, Holiday Dish, Side Dish, Thanksgiving Dish

Follow me on PINTEREST,  FACEBOOK or INSTAGRAM to get more recipe ideas!

If you liked or disliked the recipe - please leave your comment and STAR RATING in the comments section below! I look forward to new ideas and comments!

« Asiago Cheese Chicken, Ham and Potato Casserole
Mini Cranberry Pecan Pies »

Reader Interactions

Comments

  1. Susy lowe

    December 18, 2017 at 11:16 pm

    I would like to make this for a party this week but want to have it ready to put in oven when guests arrive. How early can I prep so I can just pop in oven. Can I refrigerate or maybe cook potatoes 2 hours prior and add cheese etc place in pan.

    Reply
    • Olya at Whatsinthepan

      December 19, 2017 at 2:34 pm

      Yes this can be made a day ahead of time then popped in the oven day of. I would let the dish get to room temperature before placing in the oven however.

      Reply
  2. Mitch

    December 9, 2017 at 4:53 pm

    Very flavorful. Great recipe

    Reply
  3. Sarah

    October 28, 2017 at 1:34 pm

    Is it possible to use Sweet potatoes? ?

    Reply
    • Olya

      October 29, 2017 at 12:54 pm

      If I were to use sweet potatoes, I would replace garlic cream cheese with either sweet kind of cream cheese, or use regular cream cheese and also add chopped fresh thyme.

      Reply
  4. Pierre

    November 23, 2016 at 7:40 pm

    These look fantastic! What kind of cheese did you use?

    Reply
    • Olya

      November 23, 2016 at 9:18 pm

      Boursin garlic and herb cream cheese.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

I'm Olya! Welcome to the home of amazing recipes that will make you look like a pro! Here you will find expert cooking tips & tricks, step-by-step photo tutorials and videos! Read more

Follow me on the INSTAGRAM!

Find a recipe!

WhatsInThePan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

Footer

COPYRIGHT © 2018 What’s in the pan     About me     Contact me     Work with me    Featured On     Privacy Policy

As seen on:
buzzfeedthe kitchnfood52Today Food

Copyright © 2021 · Foodie Pro & The Genesis Framework

MENU
  • About
    • CONTACT
    • Privacy Policy
    • Work with me
    • Featured On
    • About me
  • Recipes
  • Holiday Recipes
  • Privacy Policy
  • CONTACT