If you’re looking for the ultimate comfort side dish that’s rich, velvety, and downright addictive, then you’re going to love this Creamy Baked Mashed Potatoes Recipe. I absolutely love how this recipe turns out—with just the right balance of buttery goodness and creamy texture that melts in your mouth. Whether it’s a holiday feast or a cozy family dinner, these mashed potatoes feel like a warm hug on a plate, and they’re surprisingly easy to pull off. Stick with me and I’ll share all the little tricks that make this batch truly unforgettable.
Why You’ll Love This Recipe
- Exceptionally Creamy Texture: Thanks to cream cheese and half and half, these mashed potatoes are smoother than silk.
- Easy to Make: Simple ingredients and straightforward steps mean you won’t stress over this side dish.
- Baked to Perfection: Baking gives it a beautiful golden topping and warms everything through evenly.
- Versatile Flavor: You can easily customize it with cheese or herbs for a personalized touch.
Ingredients You’ll Need
This recipe uses classic ingredients that together make a rich, creamy mash you’ll want to come back to again and again. I always recommend russet potatoes for the fluffiest texture, and the combination of cream cheese and half and half really takes these baked mashed potatoes over the top.
- Russet potatoes: Their starchy nature gives fluffy, smooth mashed potatoes—make sure to peel and cube evenly.
- Salted butter (melted and cold): The melted butter blends in for richness, while cold butter adds a glossy finish when baked.
- Cream cheese: Softened and cubed for creamy texture and tangy depth—it’s my secret ingredient!
- Half and half: Adds luscious creaminess without being too heavy; add gradually to get your ideal consistency.
- Salt & pepper: Essential for seasoning—don’t be shy here, especially since potatoes can be bland.
- Optional chives: For a fresh, slightly oniony garnish that brightens the dish.
Variations
I love customizing this Creamy Baked Mashed Potatoes Recipe depending on the occasion or mood. Feel free to tweak it—adding your favorite cheeses or herbs really amps up the flavor and makes the dish your own.
- Cheesy Variation: I discovered adding sharp white cheddar and gouda cheese along with the cream cheese makes the mash decadently rich—shred the cheese for the best melt.
- Herb Twist: Stir in fresh chopped rosemary or thyme along with chives; it brings a lovely earthy note that pairs well with roasted meats.
- Dairy-Free Option: Swap half and half for full-fat coconut milk and use vegan butter if you want to keep the creaminess without dairy.
- Spicy Kick: For a little heat, mix in a pinch of smoked paprika or cayenne before baking; it’s subtle but adds complexity.
How to Make Creamy Baked Mashed Potatoes Recipe
Step 1: Prep and Boil Your Potatoes
Start by peeling and cutting 5 pounds of russet potatoes into medium-sized cubes. I learned the hard way that keeping the cubes similar in size is key to cooking them evenly. After rinsing, boil the potatoes in salted water until they’re fork-tender—this usually takes 10 to 15 minutes. Don’t overdo it; overcooked potatoes can become mushy and waterlogged, which isn’t what you want here.
Step 2: Steam Out Excess Moisture
After draining, return the hot potatoes to the pot and keep the heat on low for about 3 minutes to steam out any extra moisture. This step is a game-changer—I discovered that steaming results in fluffier mashed potatoes rather than watery ones. You’ll actually see steam wafting out and the potatoes will look slightly drier when they’re ready.
Step 3: Mash and Mix with Creamy Goodness
Transfer the potatoes to a large bowl or a stand mixer bowl if you have one. Beat them on low to break up the chunks. Gradually mix in melted butter, salt, and pepper. Following that, fold in the cubed cream cheese—it adds a velvety tang that I find irresistible! Slowly add warm half and half, mixing until you hit your favorite texture. Keep in mind, you might not need the full cup, so add it friendlily.
Step 4: Bake with Butter Cubes on Top
Spread the mashed potatoes evenly into a greased 9×13 baking dish. Dot the top with small cubes of cold butter—this little trick creates a beautiful golden finish and adds extra richness as it melts. Bake at 350°F (175°C) for 45 minutes. When you pull it out, the top will have a lovely baked crust, and the insides remain creamy and dreamy.
Pro Tips for Making Creamy Baked Mashed Potatoes Recipe
- Consistent Potato Size: Cutting evenly sized cubes ensures your potatoes cook uniformly without any mushy or underdone pieces.
- Steam, Don’t Skip: Steaming after boiling removes excess moisture—this little step makes your mash fluffier and prevents sogginess.
- Add Cream Cheese Warm: Using softened cream cheese helps it blend seamlessly for a luscious texture, avoiding lumps.
- Adjust Seasoning Last: Since you salt the boiling water, taste and add salt after mixing so it’s perfectly balanced.
How to Serve Creamy Baked Mashed Potatoes Recipe
Garnishes
I love topping these potatoes with fresh chopped chives—it’s like a pop of fresh color and a subtle onion flavor that cuts through the richness. Sometimes I sprinkle a bit of smoked paprika or crispy fried shallots for extra texture and a smoky hint. These simple garnishes make the dish look inviting on the table.
Side Dishes
This Creamy Baked Mashed Potatoes Recipe pairs beautifully with roasted chicken or turkey, glazed ham, or even a hearty pot roast. For veggies, roasted Brussels sprouts or garlic green beans balance out the meal with a fresh contrast. When my family digs in, these potatoes are always the star that steals the spotlight.
Creative Ways to Present
For special occasions, I like to pipe the mashed potatoes onto a baking sheet using a large star tip, then bake until lightly golden—it looks fancy and makes serving fun. Or, spoon the potatoes into individual ramekins and top each with a breadcrumb and butter mix for a crispy crust. These little touches turn a humble side dish into a centerpiece!
Make Ahead and Storage
Storing Leftovers
After baking, I let the mashed potatoes cool completely before transferring them tightly covered into the fridge. They’ll keep well for about 3 to 4 days. When I’m ready to enjoy the leftovers, I reheat them gently to keep the creamy texture intact.
Freezing
I’ve frozen this recipe successfully by skipping the baking step initially. After mashing, I portion it into freezer-safe containers, letting it thaw overnight before baking later. Keep in mind, the texture is best if reheated fresh, but freezing definitely saves time and reduces waste!
Reheating
To reheat leftover Creamy Baked Mashed Potatoes, preheat your oven to 350°F (175°C), cover the dish with foil to prevent drying, and warm for about 20-25 minutes. For a quicker option, reheat gently on the stove over low heat, stirring occasionally and adding a splash of warm milk or half and half if needed to bring back that creamy texture.
FAQs
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Can I use other types of potatoes for this recipe?
You can, but russet potatoes are ideal due to their high starch content, which creates fluffy, creamy mash. Yukon Golds also work well if you prefer a slightly buttery flavor and smoother texture. Avoid waxy potatoes like red or fingerlings since they’ll become gluey when mashed.
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Why do you steam the potatoes after boiling?
Steaming out excess moisture after boiling is a crucial step I learned that helps remove water that could make the mashed potatoes watery. It produces a fluffier, drier texture that better absorbs butter and cream, resulting in perfectly creamy baked mashed potatoes.
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Can I make this recipe ahead of time?
Absolutely! Prepare everything up to spreading the mash in the baking dish, then cover tightly and refrigerate. When you’re ready, bake the potatoes and add a few extra minutes to the baking time since they’ll be cold going in.
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What if I don’t have cream cheese—can I substitute it?
You can substitute with an equal amount of sour cream or Greek yogurt for similar tang and creaminess, though the texture may be slightly different. For best results, soften or bring the substitute to room temperature before mixing.
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How do I avoid lumpy mashed potatoes?
Make sure your potatoes are fully cooked until fork tender, and mash or beat them while still hot. Working quickly while the potatoes are warm helps you achieve smooth results. Using a hand mixer or stand mixer can also help get rid of lumps.
Final Thoughts
This Creamy Baked Mashed Potatoes Recipe has become a staple in my kitchen because it’s that perfect little slice of comfort that feels both classic and elevated. I love how easy it is to make yet how deeply satisfying the results are—fluffy, rich, and with a baked golden topping that just makes the whole dish sing. The first time I baked this for my family, they went crazy over it, asking for seconds and thirds, and that’s when I knew this recipe was a keeper. I hope you’ll enjoy making and sharing it as much as I do—it really does make every meal feel like a celebration.
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Creamy Baked Mashed Potatoes Recipe
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8-10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This recipe for The Best Creamiest Baked Mashed Potatoes delivers a rich, fluffy, and indulgently creamy side dish perfect for any meal. Using a blend of melted butter, cream cheese, and half and half, these mashed potatoes are baked to perfection with a golden, buttery topping.
Ingredients
Potatoes
- 5 lbs russet potatoes, peeled and cubed
Dairy and Seasonings
- 8 tbsp salted butter, melted
- 2 tbsp salted butter, cold
- 8 oz cream cheese, softened and cubed
- 1 cup half and half
- ½ tsp salt
- Pepper, to taste
Optional Toppings
- Chives, for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking your mashed potatoes later.
- Prepare Potatoes: Peel the russet potatoes and cut them into medium-sized cubes to ensure even cooking. Rinse thoroughly under cold water to remove excess starch and drain well.
- Boil Potatoes: Place the cubed potatoes into a large pot, cover with water, add several large pinches of salt, and bring to a boil. Cook until the potatoes become fork-tender, about 10-15 minutes. Test by piercing with a fork; the potato should break apart easily.
- Drain and Steam: Drain the water from the potatoes and return them to the pot placed back on low heat for about 3 minutes. This step removes excess moisture, creating fluffier mashed potatoes as you’ll see steam rising.
- Mash Potatoes: Transfer the warm potatoes to a large bowl or stand mixer. Beat on low speed just until they break up into a smooth texture. Gradually add the warm melted butter, salt, and pepper to taste. Mix in the softened cream cheese, then slowly add the warm half and half a little at a time until you achieve your desired creamy consistency.
- Prepare for Baking: Grease a 9×13 inch baking dish and spread the mashed potatoes evenly inside. Cut the cold butter into small cubes and scatter them evenly on top of the potatoes for a rich finishing touch.
- Bake: Place the dish in the preheated oven and bake for 45 minutes. The top will develop a golden buttery crust.
- Serve: Remove from the oven, optionally garnish with fresh chives, and serve immediately for the best creamy, fluffy texture and flavor.
Notes
- Potato Size: Cut potatoes into uniform medium-sized cubes to cook evenly and avoid excess moisture retention from smaller pieces.
- Half and Half: Add gradually, as you may need less or more depending on desired consistency.
- Substitutions: Milk can be used instead of half and half but will result in less richness.
- Fork Tender: Ensure potatoes are cooked until fork tender but not mushy for smooth mash without lumps.
- Steaming: Steaming off excess water after boiling is key for fluffy texture.
- Make Ahead: Prepare mashed potatoes up to step 5, refrigerate covered, then bake with an extended time when ready.
- Cheesy Variation: Add 4 oz sharp white cheddar and 4 oz gouda shredded cheese with cream cheese for a decadent cheesy mash.
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
