If you’re on the hunt for the ultimate comfort side dish, you’ve hit the jackpot with this Creamy Baked Mashed Potatoes Recipe. I absolutely love how this version turns out—so fluffy and velvety with just the right baked golden butter topping. Whether it’s a holiday feast or a cozy weeknight dinner, you’ll find that these mashed potatoes steal the show every single time.
Why You’ll Love This Recipe
- Ultra Creamy Texture: Thanks to cream cheese and half and half, these potatoes are luscious without being heavy.
- Baked with a Golden Butter Topping: The little cubes of cold butter melt perfectly into the top, adding rich flavor and irresistible browning.
- Simple Ingredients, Big Flavor: You won’t need fancy pantry items—just everyday staples for a dish that feels gourmet.
- Family Favorite: My family actually requests this during holidays and trust me, it always disappears quick!
Ingredients You’ll Need
Every ingredient here plays a crucial role in building that perfect creamy baked mashed potato experience. I recommend sticking to russet potatoes for that fluffy texture, and using real butter and cream cheese to get that rich flavor.
- Russet Potatoes: These starchy potatoes mash beautifully for a fluffy texture; be sure to peel and cut them evenly so they cook evenly.
- Salted Butter (Melted and Cold): Both forms are used – melted butter for creaminess and cold butter cubes for that amazing baked topping effect.
- Cream Cheese: Adds tang and richness; make sure it’s softened for easy mixing.
- Half and Half: Helps loosen the mash to your ideal creaminess; add gradually so you don’t make it too runny.
- Salt and Pepper: Essential seasoning, added at different stages to perfectly enhance the flavor.
- Optional Chives: For a fresh green garnish that adds a subtle oniony bite and color contrast.
Variations
I love making this recipe my own depending on the occasion. Feel free to tweak it to suit your taste or dietary needs—the base is flexible and forgiving.
- Cheesy Variation: I discovered this trick adding sharp cheddar and gouda alongside the cream cheese—it’s a creamy, cheesy dream that my kids rave about.
- Dairy-Free Option: Swap cream cheese and half and half for dairy-free alternatives and vegan butter for a delicious lactose-free version.
- Garlic Infused: Add roasted garlic into the mix for a deeper flavor that still feels cozy and familiar.
- Herbs and Spices: Fresh herbs like thyme or rosemary, or sprinkle a little smoked paprika on top before baking for a unique touch.
How to Make Creamy Baked Mashed Potatoes Recipe
Step 1: Prep and Boil the Potatoes
Start by peeling your russet potatoes and cutting them into medium-sized cubes—try to keep them uniform so they cook evenly. Rinse off excess starch, then place them in a big pot with salted water. Bring to a boil and cook until fork tender, about 10 to 15 minutes. You want the potatoes soft enough to mash easily but not so cooked they fall apart — that takes some practice, but you’ll get it!
Step 2: Steam Out Excess Moisture
This is my secret trick for the fluffiest mash ever. After draining, return the potatoes to the pot, set on low heat, and let them steam dry for 3 minutes. You’ll see steam rising and watch the potatoes start to look a little dry around the edges — that’s perfect. It prevents watery potatoes and results in a better creamy texture.
Step 3: Mash and Mix
Transfer the potatoes to a large bowl or stand mixer. Begin beating on low speed just until broken up, then add your warm melted butter, salt, and pepper. Next, add softened cream cheese, mixing gently until it’s fully incorporated. Slowly pour in warm half and half—adding just enough to reach your favorite creamy consistency (I rarely use the full cup!). Taste as you go and season more if you like.
Step 4: Bake to Perfection
Spread your silky mashed potatoes in a greased 9×13 baking dish. Cut the cold 2 tablespoons of butter into little cubes and scatter them on top. Bake at 350°F for 45 minutes until the edges are golden and the buttery topping has melted into little pockets of deliciousness. This final step adds texture and flavor that your family will go crazy for.
Pro Tips for Making Creamy Baked Mashed Potatoes Recipe
- Even Potato Cubes: Cutting potatoes into similar sizes means even cooking—no surprises with underdone lumps or mushy pieces.
- Don’t Skimp on Steaming: That 3-minute steam step after boiling is magic for fluffy, dry mashed potatoes instead of gluey ones.
- Add Half and Half Slowly: It’s easy to add too much liquid—start small and build up until perfect.
- Use Warm Ingredients: Melted butter and warm half and half incorporate better and keep the mash creamy and smooth.
How to Serve Creamy Baked Mashed Potatoes Recipe
Garnishes
I love topping these mashed potatoes with finely chopped fresh chives—they add a pop of color and a mild onion flavor that cuts through the richness. Sometimes I sprinkle a little smoked paprika or cracked black pepper for an extra touch of warmth and depth.
Side Dishes
This creamy baked mashed potatoes recipe pairs beautifully with roasted meats like turkey, chicken, or beef brisket. I often serve it alongside steamed green beans or a crisp mixed green salad to balance the meal. Comfort food heaven.
Creative Ways to Present
For a festive dinner, I’ve served these mashed potatoes in small ramekins topped with fresh herbs and a drizzle of browned butter. Another time, I swirled the surface with a fork to make pretty ridges before baking—it looks rustic and inviting. These little touches really elevate how your mashed potatoes look on the table.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I cover the cooled potatoes tightly with plastic wrap or transfer them to an airtight container and store them in the fridge. They keep well for about 3 to 4 days without losing much of their creamy texture.
Freezing
Freezing mashed potatoes isn’t always ideal, but with this recipe’s richness it actually freezes better than most. I portion them into freezer-safe containers and thaw overnight in the fridge before reheating, which helps maintain the original texture.
Reheating
To bring leftovers back to life, I gently reheat them in the oven at 350°F, covered with foil, adding a splash of milk or half and half to loosen them up if needed. You can also microwave individual portions, stirring halfway through. The baked butter topping is often a little less crisp afterward, but the creamy base holds strong.
FAQs
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Can I use a different type of potato for this recipe?
I recommend russet potatoes because they’re high in starch and give you that fluffy texture we all want in mashed potatoes. Waxy potatoes like red or fingerlings can turn gummy or dense when mashed, so they’re not ideal for this creamy baked style.
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Why do you steam the potatoes after boiling?
That short steam step removes excess water trapped inside the potatoes, ensuring your mashed potatoes aren’t watery or gluey. It’s a simple trick I discovered that makes a huge difference in the texture.
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What if I don’t have cream cheese—can I skip it?
While you can skip it, I highly recommend including cream cheese because it adds that tangy richness and smoothness that makes this recipe shine. If you want, you can substitute with sour cream or mascarpone for a slightly different flavor profile.
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Can I make these ahead of time?
Definitely! Prepare the mashed potatoes through mixing, then cover tightly and refrigerate. When ready, bake as directed but add 10-15 extra minutes to heat through fully.
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How do I avoid lumpy mashed potatoes?
Make sure to boil the potatoes until fork tender and mash thoroughly when warm using a mixer or masher, breaking up any chunks. Also, avoid adding cold dairy—warm ingredients blend more smoothly.
Final Thoughts
This Creamy Baked Mashed Potatoes Recipe is truly a game-changer in potato side dishes. I used to struggle finding that perfect balance between creamy and fluffy, but now I’m proud to have a recipe that always impresses my friends and family. I hope you’ll enjoy bringing that same magic to your table—it’s comfort food that feels homemade and special all at once. Give it a try, and I bet it’ll become a staple in your kitchen just like it did in mine.
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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 to 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These baked mashed potatoes are the creamiest, fluffiest, and most flavorful version you can make. Using a combination of cream cheese, half and half, and lots of butter, these mashed potatoes are perfectly baked with a golden, buttery top. Ideal for holiday dinners or any comfort food craving, they bring a rich and indulgent twist to classic mashed potatoes.
Ingredients
Main Ingredients
- 5 lbs russet potatoes, peeled and cubed
- 8 tbsp salted butter, melted
- 2 tbsp salted butter, cold (for topping)
- 8 oz cream cheese, softened and cubed
- 1 cup half and half
- ½ tsp salt
- Freshly ground pepper, to taste
- Optional: chives for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the mashed potatoes after mixing.
- Prepare Potatoes: Peel the potatoes and cut them into medium-sized cubes ensuring uniformity for even cooking. Rinse thoroughly under cold water and drain to remove excess starch.
- Boil Potatoes: Place the potatoes in a large pot and cover with water. Add a few big pinches of salt to season the water. Bring to a boil and cook until the potatoes are fork tender, about 10-15 minutes. Drain the water completely.
- Steam Dry Potatoes: Return the drained potatoes to the pot. Turn the heat to low and let them steam for 3 minutes to evaporate excess moisture, making the potatoes fluffier.
- Mash Potatoes: Transfer potatoes to a large bowl or stand mixer bowl. Beat on low speed until the potatoes begin to break up. Gradually add warm melted butter, salt, and pepper. Fold in the softened cream cheese and slowly mix in warm half and half until you reach your preferred creamy consistency. Adjust salt and pepper as needed.
- Prepare for Baking: Grease a 9×13 inch baking dish. Spread the mashed potatoes evenly in the dish. Cut the cold 2 tbsp of butter into small cubes and scatter them evenly on top of the mashed potatoes.
- Bake: Place the baking dish in the preheated oven and bake for 45 minutes until the top is slightly golden and the dish is heated through.
- Serve: Remove from the oven and garnish with optional chopped chives if desired. Serve hot as a creamy, comforting side dish.
Notes
- Potato Size: Cut potatoes uniformly to ensure even cooking. Avoid very small cubes as they retain more moisture.
- Half and Half: Add gradually to control consistency; you might not need the full cup or may require a little extra.
- Substitutions: Milk can replace half and half but will produce less rich mashed potatoes.
- Fork Tender: Ensure potatoes are just tender enough to break apart with a fork to avoid lumps or mushy texture.
- Steaming: Steaming potatoes briefly after draining is key to eliminating excess moisture for fluffy mashed potatoes.
- Make Ahead: You can prepare the potatoes in advance and refrigerate covered. Bake just before serving, increasing bake time slightly.
- Cheesy Variation: Add 4 oz shredded extra sharp white cheddar and 4 oz shredded gouda with the cream cheese for a decadent cheese flavor.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 50 mg
