The Best Creamiest Baked Mashed Potatoes are everything you want from a comfort food side dish—creamy, buttery, and with that perfect golden crust on top. Made with silky mashed potatoes, cream, and plenty of cheese, they bake up warm and fluffy with just the right amount of richness. The crispy baked top gives a delightful contrast to the soft and smooth inside.
I always love making these when I want a dish that feels special but is still super easy to prepare. What I really enjoy is how the baking step adds a lovely texture and kind of brings all the flavors together, making the potatoes taste extra cozy. Plus, these mashed potatoes are great for feeding a crowd or keeping for leftovers because they reheat beautifully!
My favorite way to serve them is right out of the baking dish, with a dollop of sour cream or a sprinkle of fresh herbs on top. They go perfectly with roasted meats or even a simple green salad for a hearty meal. Whenever I make these, everyone asks for seconds, and I don’t blame them—there’s a good reason why creamy mashed potatoes are always a family favorite.
Key Ingredients & Substitutions
Yukon Gold Potatoes: These are great for creamy mashed potatoes because they’re naturally buttery and hold their shape well. If you can’t find them, Russet potatoes are a good alternative but can be fluffier and less creamy.
Heavy Cream & Milk: Heavy cream adds richness, while milk lightens the texture a bit. You can use all milk for a lighter version or substitute half-and-half if you want a middle ground.
Butter: Butter is key for richness and flavor. Using unsalted butter lets you control the saltiness. For a dairy-free option, try plant-based butter spreads.
Cream Cheese: This makes the potatoes extra smooth and creamy. If you don’t have it, sour cream or Greek yogurt can be good substitutes and add a slight tang.
Cheddar Cheese (optional): Cheddar adds sharp flavor and more creaminess when melted. You can swap with mozzarella or Monterey Jack for a milder taste or omit it if you prefer a more classic mashed potato flavor.
How Do You Get Mashed Potatoes Extra Creamy and Smooth?
Getting perfectly creamy mashed potatoes takes a few simple steps and good timing:
- Cook potatoes until very tender: Boil them in salted water until you can easily pierce them with a fork—this makes mashing easier and smoother.
- Drain and dry well: Return potatoes to the pot after draining and let them steam dry for a few minutes. This removes excess water that can make mash watery.
- Mash gently but thoroughly: Use a potato masher for a hearty texture or a ricer for ultra-smooth results. Avoid overmixing because that can make potatoes gluey.
- Add warm dairy gradually: Mixing in warm butter, cream, and cream cheese helps them blend seamlessly into the potatoes, making the texture silkier.
I like warming the cream and butter together because it helps everything melt evenly and makes the mash silkier. Also, adding cream cheese while the potatoes are still warm ensures it melts smoothly without lumps.
Equipment You’ll Need
- Large pot – perfect for boiling potatoes evenly and quickly.
- Potato masher or ricer – a masher gives a rustic texture, while a ricer makes the potatoes ultra-smooth.
- Small saucepan – to warm the cream and butter, which helps them blend better.
- Baking dish – a buttered casserole dish works great for baking and getting that golden crust on top.
- Spatula or spoon – for smoothing the potatoes before baking and serving.
Flavor Variations & Add-Ins
- Add roasted garlic for a sweet, mellow flavor that pairs well with creamy potatoes.
- Stir in cooked bacon or pancetta for a smoky, crispy twist.
- Mix in chopped scallions or caramelized onions for a bit of sharpness and extra texture.
- Use Parmesan cheese instead of cheddar for a nuttier, more savory taste.
The Best Creamiest Baked Mashed Potatoes
Ingredients You’ll Need:
For The Potatoes:
- 3 pounds Yukon Gold potatoes, peeled and cut into chunks
For The Creamy Mixture:
- 1 cup heavy cream
- ½ cup whole milk
- 6 tablespoons unsalted butter, divided (plus extra for topping)
- 4 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese (optional)
Seasoning & Garnishes:
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives (for garnish)
- Fresh rosemary sprigs (optional, for garnish)
How Much Time Will You Need?
Plan for about 15-20 minutes to boil and prepare the potatoes, 10 minutes to mix everything together, plus 20-25 minutes baking time. So, in total, about 45 minutes to an hour from start to finish.
Step-by-Step Instructions:
1. Cook the Potatoes:
Preheat your oven to 375°F (190°C). Place the peeled and chunked potatoes in a large pot. Cover them with cold water, add a pinch of salt, and bring to a boil. Turn the heat down and let them simmer until very tender—about 15 to 20 minutes. Drain well.
2. Dry and Mash:
Return the drained potatoes to the pot and heat gently for a few minutes, shaking occasionally to help any moisture evaporate. Then mash the potatoes with a masher or ricer until smooth and creamy.
3. Mix in Creamy Ingredients:
While the potatoes dry, warm the heavy cream, milk, and 4 tablespoons of butter in a small saucepan until the butter melts and the mixture is hot (not boiling). Gently fold this warm mixture and the softened cream cheese into the mashed potatoes. Add shredded cheddar cheese if using, mixing until melted and smooth. Season with salt and pepper.
4. Bake to Perfection:
Transfer the creamy mashed potatoes into a buttered baking dish and smooth the top with a spatula. Dot the surface with the remaining 2 tablespoons of butter and, if you like, sprinkle a little extra cheese on top. Bake in the oven for 20 to 25 minutes until the top turns golden brown and slightly crispy.
5. Garnish and Serve:
Remove from the oven and sprinkle with chopped fresh chives and a sprig of rosemary if desired. Serve warm with an extra pat of butter on top for a decadent finishing touch.
Can I Use Frozen Mashed Potatoes for This Recipe?
You can, but it’s best to thaw them completely and warm them up before baking. This helps achieve that creamy texture and golden crust without excess moisture making the potatoes watery.
How Should 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 or microwave, adding a splash of milk or cream to refresh the creaminess.
Can I Make This Recipe Dairy-Free?
Yes! Substitute the butter with a plant-based spread, use coconut or almond milk instead of dairy milk, and replace cream cheese with a dairy-free alternative to keep it creamy.
How Do I Prevent Mashed Potatoes from Becoming Gluey?
Avoid overworking the potatoes—mash just until smooth. Using a ricer or masher instead of a blender helps maintain a fluffy texture, and warming your dairy before mixing prevents clumping.