The Best Creamiest Baked Mashed Potatoes are everything you want in a comforting side dish — smooth, buttery, and perfectly fluffy on the inside with a golden, slightly crispy top. This recipe blends creamy mashed potatoes with a little cheese and cream, then bakes them until you get that amazing crust that makes each bite so satisfying.
I love making these baked mashed potatoes when I want something extra special but still simple. One of my favorite tricks is to whip the potatoes really well and add just enough cream and butter to keep them silky without being too heavy. Then, baking them brings out a wonderful warmth and flavor that plain mashed potatoes just don’t have. They’re always a hit, no matter what’s on the rest of the plate.
These are perfect to serve alongside a roast chicken or your favorite holiday dinner. I like to make a big batch so there’s plenty to go around because everyone sneaks an extra spoonful (or two). If you want, sprinkling a little fresh chive or green onion on top after baking adds a nice pop of color and a gentle fresh flavor. Trust me, these mashed potatoes quickly become a family favorite you’ll find yourself making again and again.
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for creamy mashed potatoes because they’re starchy and fluffy when cooked. You can also use Yukon Gold potatoes for a buttery flavor and slightly creamier texture.
Milk or Heavy Cream: Using warm milk or cream helps keep potatoes smooth and creamy. If you want a lighter option, use warm broth or a dairy-free milk like oat or almond milk.
Butter and Cream Cheese: Butter adds richness while cream cheese makes the texture extra creamy and smooth. For a dairy-free version, try vegan butter and cashew cream.
Cheddar Cheese: This is optional but gives a nice sharp flavor and boosts creaminess. Feel free to swap it out with Gruyère or mozzarella if you prefer a milder taste.
How Can You Make Mashed Potatoes Ultra Creamy and Perfectly Baked?
The secret is warming your dairy before mixing and careful mashing. Cold milk or cream can cool the potatoes and make them gluey.
- Boil potatoes until very tender to avoid lumps.
- Drain well and let steam-dry to remove excess water for fluffy consistency.
- Warm butter, cream, and cheese, then slowly fold them in for smoothness.
- Mash gently with a ricer or masher to avoid overworking, which can make potatoes gluey.
- Spread mashed potatoes in a buttered dish and dot extra butter on top before baking to get a golden crust.
- Bake uncovered at 350°F to heat through and brown the top without drying out the potatoes.
Equipment You’ll Need
- Large pot – for boiling the potatoes evenly until tender.
- Potato masher or ricer – helps you achieve smooth, lump-free potatoes easily.
- Mixing bowl – to combine potatoes with butter, cream, and cheese smoothly.
- Wooden spoon or spatula – great for folding ingredients without overmixing.
- Butter dish or baking dish – perfect for baking mashed potatoes to get that golden crust.
- Oven mitts – to safely handle the hot baking dish.
Flavor Variations & Add-Ins
- Add roasted garlic for a mild, sweet flavor that blends beautifully with the creamy potatoes.
- Stir in cooked bacon bits for a smoky, salty crunch that livens up the dish.
- Mix in chopped fresh herbs like parsley, thyme, or chives for a fresh, vibrant note.
- Try replacing cheddar with Parmesan or Gruyère cheese for a nuttier taste and richer texture.
The Best Creamiest Baked Mashed Potatoes
Ingredients You’ll Need:
- 3 pounds russet potatoes, peeled and cut into chunks
- 1 cup whole milk or heavy cream (warmed)
- 1/2 cup unsalted butter, plus extra for topping
- 4 ounces cream cheese, softened
- 1 cup shredded sharp white cheddar cheese (optional for extra creaminess)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh rosemary or chives for garnish (optional)
How Much Time Will You Need?
This recipe takes about 50 minutes total: 25 minutes for cooking and mashing the potatoes, plus 25-30 minutes baking time to get that beautiful golden crust. Prep is quick and simple, and the baking gives the potatoes that extra special touch.
Step-by-Step Instructions:
1. Boil the Potatoes:
Put your peeled and chunked potatoes into a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil over medium-high heat. Let the potatoes cook until they’re very tender—about 20 minutes. You should be able to easily stick a fork through them.
2. Drain and Dry:
Drain the potatoes well and return them to the hot pot for 1-2 minutes. This helps evaporate any extra water, so your mashed potatoes won’t be watery.
3. Mash and Mix:
Mash the potatoes with a masher or ricer until smooth. Warm the milk or cream gently, then slowly add it along with the butter and cream cheese to the potatoes. Keep mashing or whipping the potatoes until everything is creamy and smooth. If you’re using cheddar cheese, stir it in now until melted and fully mixed.
4. Season and Prepare to Bake:
Add salt and freshly ground black pepper to taste. Give it one last mix to make sure the flavors are just right. Spread the mashed potatoes evenly in a buttered baking dish. Dot the top with a little extra butter to help create a golden, crispy crust when baked.
5. Bake and Serve:
Bake at 350°F (175°C) uncovered for 25-30 minutes. The top should be slightly browned and the potatoes warmed through. Once done, take the dish out of the oven and, if you like, sprinkle some fresh rosemary or chopped chives on top for a pop of color and flavor. Serve right away with a pat of melting butter on top for the ultimate creaminess.
Can I Use Frozen Mashed Potatoes for This Recipe?
You can, but it’s best to thaw them completely in the fridge overnight first. Once thawed, give them a good stir and add a little warmed milk or cream before baking to restore creaminess and prevent drying out.
How Do I Store Leftover Baked Mashed Potatoes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) covered with foil, or in the microwave, adding a splash of cream or milk if needed to keep them creamy.
Can I Make These Mashed Potatoes Dairy-Free?
Absolutely! Substitute dairy milk and butter with your favorite plant-based milk and vegan butter. Use dairy-free cream cheese or skip it for a lighter version. The texture might be slightly different but still delicious!
What Is the Best Potato for Creamy Mashed Potatoes?
Russet potatoes are ideal because they are starchy and yield fluffy, creamy mashed potatoes. Yukon Gold is a great alternative if you want a naturally buttery flavor and a slightly denser texture.
