Best Creamiest Baked Mashed Potatoes Recipe

There’s something downright magical about mashed potatoes, isn’t there? They’re the ultimate comfort food—rich, creamy, and oh-so-satisfying. But this recipe takes it up a notch with a simple twist: baking them. Yes, these mashed potatoes get baked to perfection, which adds a little extra flavor and texture you didn’t even know you were missing. When you combine fluffy russet potatoes, a touch of cream cheese, and butter with just the right amount of seasoning, what you end up with is the creamiest baked mashed potatoes that are guaranteed to steal the spotlight at any meal.

I remember the first time I made this dish for Thanksgiving. I was aiming for something a bit more “special” than the usual stovetop mash. My family had no idea what was coming. When the golden, slightly crispy top came out of the oven, they were hooked before even taking a bite! It’s been a staple ever since, and it always gets rave reviews.

this RECIPE

A little story behind baked mashed potatoes

Mashed potatoes have been a classic comfort food for centuries. But did you know the idea of baking them after mashing came about relatively recently? Traditionally, mashed potatoes were simply served straight from the pot, creamy and smooth. But the concept of baking them in the oven, which allows for a fluffy interior with a delicate, buttery crust on top, started gaining popularity as home cooks wanted something a little more refined for holidays and special gatherings. It’s almost like a mashed potato and a casserole had a delicious love child. Adding cream cheese and baking them isn’t exactly traditional, but it adds a richness that makes this recipe truly unforgettable.

Key ingredients: bringing it all together

• Russet potatoes: These are your best friend when it comes to mashed potatoes. Their high starch content gives you that fluffy texture you’re looking for. If you’re out of russets, Yukon Golds work too, though they tend to produce a creamier, denser mash. Pro tip: Avoid waxy potatoes like red or fingerlings—they won’t give you the same smooth consistency.
• Cream cheese: Here’s where the magic happens. The cream cheese makes these mashed potatoes extra creamy without being too heavy. I always keep some softened and ready to go when I make this dish. You can swap it out for sour cream if that’s more your style, but trust me, cream cheese is worth it.
• Butter: No mashed potato recipe is complete without butter. In this case, the butter adds richness and helps give the potatoes a luxurious texture. Salted butter adds just the right amount of flavor, but if you prefer, you can use unsalted and add extra salt yourself. And yes, more butter on top makes for a golden, dreamy finish after baking.
• Half and half: I find that half and half strikes the perfect balance between richness and lightness. You could use heavy cream if you’re feeling indulgent or milk if you want to keep things lighter. Just make sure it’s warmed up before adding it to the potatoes, so everything blends smoothly.
• Salt and pepper: These are your flavor enhancers. Be generous, especially with the salt, since potatoes soak it up like crazy. Freshly cracked black pepper adds a nice little kick, too.

Kitchen gear: what you need (and what you can skip)

To make these mashed potatoes, you’ll need a few basic kitchen tools.

• Potato peeler and sharp knife: You’ll be peeling and cubing about 5 pounds of potatoes, so a good peeler and sharp knife will make your life a lot easier. If you’re short on time, you can always leave the skins on for a more rustic vibe.
• Large pot: Make sure your pot is big enough to hold all the potatoes and plenty of water to cover them. You don’t want the water boiling over or taking forever to heat up because the pot’s too full.
• Stand mixer or hand mixer: While you can mash these by hand with a potato masher, I recommend a stand mixer or hand mixer for an ultra-smooth consistency. It helps break down the potatoes quickly and evenly without overworking them. Just remember, less is more when mixing. Overbeating can turn them gummy.
• 9×13 baking dish: This is where your mashed potatoes transform into something even more magical. A standard 9×13 dish is perfect for baking the potatoes evenly while giving you that golden crust on top.

Step-by-step: my foolproof method (and some hard-learned lessons)

Let’s walk through this process together!

1. Prepping the potatoes: Peel your russet potatoes and cut them into medium-sized cubes. Make sure to rinse them thoroughly to remove some of that extra starch—it’ll help keep your mashed potatoes light and fluffy.
2. Boiling the potatoes: Place the potatoes in a large pot and cover them with cold, salted water. Bring to a boil, and cook for about 10-15 minutes, or until they’re fork-tender. You want them soft, but not falling apart. Be sure to keep an eye on them because overcooking can make them waterlogged, which will affect the final texture.
3. Draining and drying: Once the potatoes are done, drain them and return them to the pot. This next step is key: place the pot over low heat for a few minutes to let any excess moisture evaporate. This prevents your mashed potatoes from becoming too wet.
4. Mixing it all together: Transfer the potatoes to a large bowl or your stand mixer. Add the melted butter, cream cheese, and half the half and half. Start mixing on low. Slowly add the rest of the half and half until you reach your desired consistency. Go slow! You don’t want to overbeat them. Taste for salt and pepper and adjust as needed.
5. Baking: Spread the mashed potatoes into a greased 9×13 baking dish. Cube up the remaining butter and dot it over the top. Bake at 350°F for 45 minutes. You’ll know they’re done when the top is slightly golden, and the butter has melted into every crevice.

Variations and fun tweaks

This recipe is perfect as-is, but I love playing around with different flavors and textures depending on the occasion:

• Garlic mashed potatoes: Add roasted garlic for a deeper flavor. Just roast a head of garlic, squeeze the cloves into the mash, and stir them in.
• Herb twist: Toss in some fresh herbs like thyme, rosemary, or parsley for an aromatic punch.
• Cheesy version: Stir in a cup of shredded cheddar or Parmesan for an extra layer of flavor.
• Make it dairy-free: Swap the butter for vegan margarine or olive oil, and use a plant-based milk like almond or oat. You can also use vegan cream cheese to keep that signature creaminess.

Serving suggestions: how to make it look (and taste) amazing

When serving baked mashed potatoes, presentation is key. I like to sprinkle a little bit of freshly chopped chives on top before bringing them to the table. It adds a pop of color and a subtle oniony flavor that complements the richness of the dish. For a holiday spread, serve the mashed potatoes in your prettiest baking dish or a rustic-style serving bowl. If you want to get fancy, you can even pipe the mashed potatoes into individual servings for a more elegant presentation.

As for sides, these potatoes go with just about anything. Roasted vegetables, a crisp green salad, or even a hearty mushroom gravy make excellent companions.

drink pairings: keep it refreshing

For a meal this rich, you’ll want drinks that balance things out. Here are a few ideas:

• Sparkling water with lemon or lime: The brightness of citrus cuts through the richness of the potatoes perfectly.
• Herbal iced tea: A cooling mint or chamomile tea pairs beautifully with the creamy dish.

Storing and reheating leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3-4 days. When reheating, I recommend doing so in the oven rather than the microwave to help them regain their texture. Cover the mashed potatoes with foil and bake at 350°F until heated through, about 20 minutes. You can even add a little extra butter on top before reheating for that freshly-baked feel.

Scaling the recipe

If you’re cooking for a smaller group, feel free to halve the recipe. Just keep in mind that smaller portions may cook a bit faster. On the other hand, if you’re feeding a crowd, double everything but make sure to use two baking dishes so the potatoes bake evenly.

Common questions you might have

1. Can I make these ahead of time?
Yes! Prepare the mashed potatoes, spread them into the baking dish, and refrigerate until you’re ready to bake. Just add an extra 10 minutes to the baking time if they’re coming straight from the fridge.

2. What’s the best way to keep mashed potatoes warm?
If you’re not baking them right away, you can keep mashed potatoes warm in a slow cooker on the “keep warm” setting.

3. Why did my mashed potatoes turn out gluey?
Overmixing is usually the culprit. Be gentle with your potatoes, and don’t overbeat them—this can release too much starch and make them gummy.

4. Can I freeze mashed potatoes?
Absolutely! Scoop them into an airtight container and freeze for up to two months. Thaw in the fridge overnight and reheat in the oven.

5. What’s the best type of potato for this recipe?
Russets are ideal for their fluffy texture, but Yukon Golds will give you a creamier, denser mash.

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