The Best Creamiest Baked Mashed Potatoes are a comforting side dish that’s fluffy, rich, and buttery all at once. These potatoes are mashed to perfection with lots of cream and cheese, then baked until the top is golden and a little crispy. It’s that delicious combo of smooth inside and slightly crunchy edges that makes this dish so special.
I love making these mashed potatoes when I want something that feels like a warm hug on a plate. The secret is using plenty of cream and butter to get that super creamy texture, and baking them adds that extra layer of flavor. I usually mix in some garlic and a little cheese for that extra kick that everyone always asks for more of!
This dish goes perfectly with chicken, turkey, or even a juicy steak. I like to serve it right out of the oven so it’s warm and bubbly. It’s always a hit at family dinners or holiday meals, and I often find myself sneaking a few spoonfuls before the rest of the table is ready. These baked mashed potatoes have a special way of making any meal feel like a celebration.
Key Ingredients & Substitutions
Russet potatoes: These starchy potatoes give a light and fluffy texture, perfect for creamy mash. If needed, Yukon Golds work too, but the mash will be a bit denser and creamier.
Butter: Butter adds richness and flavor. Use salted if you don’t mind adjusting salt later. Vegan margarine or olive oil can be substitutes for dairy-free options.
Cream cheese and sour cream: These bring creaminess and tang. Greek yogurt can replace sour cream for a lighter touch. For cream cheese, you might try mascarpone or a dairy-free cream cheese alternative.
Milk or heavy cream: Warming the milk or cream helps it absorb better into the potatoes for a smooth, creamy result. Use any milk you prefer—dairy or plant-based works fine.
Cheddar cheese (optional): Adds flavor and creaminess. Feel free to swap with Monterey Jack, mozzarella, or Parmesan if you want a different twist.
How Do I Make Mashed Potatoes Super Creamy Without Being Gluey?
The key is how you mash and add liquids:
- Start mashing potatoes while hot to make them easier to smooth out.
- Avoid a food processor or blender—it makes potatoes gummy. Use a potato masher or ricer for fluffy, lump-free mash.
- Warm your milk or cream before adding it slowly. This helps the potatoes absorb moisture evenly.
- Add butter, sour cream, and cream cheese while potatoes are still warm to melt them smoothly into the mix.
- Don’t overmix – mix just enough to combine ingredients well but keep light texture.
Baking the mashed potatoes finishes them with a golden top and concentrates flavors, giving that extra cozy texture I love!
Equipment You’ll Need
- Large pot – perfect for boiling potatoes evenly without crowding them.
- Potato masher or ricer – I prefer a ricer for super smooth potatoes without lumps.
- Mixing bowl – to combine all your creamy ingredients easily and mix well.
- Oven-safe baking dish – for baking the mashed potatoes until golden on top.
- Measuring cups and spoons – to get your butter, cream, and seasonings just right.
Flavor Variations & Add-Ins
- Add roasted garlic for a mellow, sweet flavor that pairs well with creamy potatoes.
- Mix in cooked and crumbled bacon for a crunchy, smoky contrast.
- Swap cheddar for Parmesan and sprinkle some on top for a sharp, nutty twist.
- Stir in chopped fresh herbs like rosemary or thyme to brighten the flavor.
The Best Creamiest Baked Mashed Potatoes
Ingredients You’ll Need:
- 3 pounds russet potatoes, peeled and cut into chunks
- 4 tablespoons unsalted butter, plus extra for topping
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
- 1 cup whole milk or heavy cream, warmed
- 1 cup shredded sharp cheddar cheese (optional)
- Salt and freshly ground black pepper, to taste
- Fresh chives or parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, around 20 minutes to boil the potatoes, and about 20 to 25 minutes baking time. In total, expect roughly 50 to 55 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Boil the Potatoes:
Preheat your oven to 350°F (175°C). Put the peeled and chopped potatoes into a large pot and cover them with cold water. Add a pinch of salt to the water. Bring it to a boil over high heat, then lower the heat and simmer for 15 to 20 minutes until the potatoes are tender when pierced with a fork.
2. Mash the Potatoes:
Drain the potatoes well and return them to the warm pot or a large mixing bowl. While still hot, mash the potatoes with a potato masher or ricer until smooth and free of lumps.
3. Add Creamy Ingredients and Cheese:
Mix in the butter, sour cream, and softened cream cheese until fully melted and combined with the potatoes. Gradually pour in the warm milk or cream, stirring continuously until the mash is creamy and smooth. If you’d like, fold in shredded cheddar cheese for some extra flavor and richness. Season with salt and freshly ground black pepper to taste.
4. Bake for a Golden Finish:
Spread the creamy mashed potatoes evenly into a greased oven-safe dish. Dot the top with small bits of butter. Bake in the preheated oven for 20 to 25 minutes until the top is lightly golden and everything is heated through.
5. Garnish and Serve:
Remove the potatoes from the oven and sprinkle with freshly chopped chives or parsley. Serve warm and enjoy the rich, creamy goodness with a delicious baked crust on top!
Can I Use Frozen Mashed Potatoes for This Recipe?
Yes, you can use frozen mashed potatoes! Just thaw them completely in the fridge overnight and reheat them gently before mixing with butter, cream, and cheese. Then transfer to a baking dish and bake as directed to get that golden crust.
How Can I Make This Recipe Dairy-Free?
Substitute the butter with a plant-based margarine or olive oil, use dairy-free sour cream and cream cheese alternatives, and swap the milk or cream for unsweetened almond or oat milk. The texture might be slightly different but still deliciously creamy!
Can I Prepare the Mashed Potatoes Ahead of Time?
Absolutely! Make and mash the potatoes, then refrigerate them in an airtight container for up to 2 days. When ready, bring them to room temperature, add your creamy ingredients, and bake as usual.
What’s the Best Potato for Creamy Mashed Potatoes?
Russet potatoes are ideal because they’re starchy and fluffy when cooked. Yukon Golds are a good alternative if you prefer a creamier, slightly denser texture.
