If you love mashed potatoes that are ultra-smooth, rich, and have that lovely baked finish, then this Creamy Baked Mashed Potatoes Recipe is going to be your new best friend in the kitchen. I absolutely love how this turns out — silky soft with just the right amount of buttery goodness and a hint of cream cheese tang. It’s easy enough for weeknights but fancy enough for holiday dinners, and trust me, your family will go crazy for it.
Why You’ll Love This Recipe
- Creamy & Fluffy Texture: The steaming trick after boiling your potatoes keeps them perfectly fluffy and not watery.
- Rich, But Balanced Flavor: Combining melted butter with cream cheese and half and half gives it a decadent taste without being too heavy.
- Simple Prep, Big Impact: You use basic, easy-to-find ingredients but end up with a dish that feels gourmet.
- Versatile & Customizable: You can easily tweak it with cheese or herbs to match any meal or occasion.
Ingredients You’ll Need
All these ingredients work together to create the smoothest, creamiest mashed potatoes with that irresistible baked top. I always recommend russet potatoes here because they’re starchy and perfect for mashing. When buying butter and cream cheese, go for good quality since they really boost the flavor.
- Russet potatoes: These are my go-to for fluffy mashed potatoes — they’re starchy and absorb the butter and cream beautifully.
- Salted butter (melted): Adds richness and flavor; melting it warms it up so it blends perfectly into the potatoes.
- Salted butter (cold): Cubed on top before baking to create that golden, buttery finish you’ll love.
- Cream cheese: Softened and cubed, it gives a creamy tang and ultra-smooth texture that’s a total game changer.
- Half and half: I add this warm and slowly, so I can control the consistency — you might use a little less or a bit more, depending on your preference.
- Salt: Enhances flavor; remember some salt goes into the boiling water, so adjust at the end to taste.
- Pepper: Freshly ground works best for subtle warmth without overpowering the potatoes.
- Chives (optional): I like sprinkling these on top for a fresh, mild onion note and a pop of color.
Variations
I love how forgiving this Creamy Baked Mashed Potatoes Recipe is when it comes to customization. Whether you want to make it more indulgent, lighter, or add your favorite flavors, there’s room to play. Let me share some variations that I’ve enjoyed over the years.
- Cheesy Variation: I discovered this trick adding extra sharp white cheddar and gouda at the same time as cream cheese — it gives a rich, decadent twist that always wows guests.
- Herb Mix: Fresh thyme or rosemary stirred in just before baking uplifts the recipe with an aromatic kick.
- Dairy-Free Option: Swap half and half for unsweetened almond or oat milk and use dairy-free cream cheese; you’ll lose some richness but still get creamy goodness.
- Garlic Mashed: Roast a couple of garlic cloves, mash them with the potatoes for warm, mellow garlicky flavor.
How to Make Creamy Baked Mashed Potatoes Recipe
Step 1: Prep and Boil Your Potatoes
Start by peeling your russet potatoes and cutting them into medium-sized cubes — I like to keep them uniform so they cook evenly. Rinse them thoroughly under cold water to remove excess starch. Then, add them to a large pot, cover with water, and throw in a couple big pinches of salt. Bring this to a boil and let the potatoes cook until they’re fork tender—but not overdone—about 10 to 15 minutes. Test by poking a fork through a cube; if the potato breaks apart easily, it’s ready. Drain well.
Step 2: Steam Out Excess Moisture
This is the trick I swear by for the fluffiest mashed potatoes. After draining, return the potatoes to the hot pot and turn the heat to low. Let them steam for about 3 minutes, stirring occasionally—you’ll see steam rising, and the potatoes will look a bit drier. This extra step releases water that would otherwise make your mash soggy.
Step 3: Mash and Mix the Creaminess
Transfer the potatoes to a large bowl or your stand mixer. Beat them on low speed until broken up nicely. Add the warm melted butter first along with salt and pepper. Next, stir in the softened cream cheese cubes, allowing the heat of the potatoes to melt them into a silky mixture. Slowly add warm half and half, stopping when you get your perfect creamy consistency—you might not need the full cup, so go slow. Taste and adjust salt as needed; remember some was added during boiling.
Step 4: Bake to Perfection
Spread your creamy mashed potatoes into a greased 9×13 baking dish. Scatter the cold butter cubes evenly over the top—that little cold butter melts slowly in the oven, creating a gorgeous buttery crust. Bake at 350°F for 45 minutes. When you pull it out, your kitchen will smell amazing, and you’ll see that golden top that just begs to be eaten immediately.
Pro Tips for Making Creamy Baked Mashed Potatoes Recipe
- Uniform Potato Cubes: Cutting potatoes to the same size ensures even cooking — I learned this the hard way with lumpy spots.
- Warm Ingredients Blend Better: Using warm butter and half and half helps everything merge smoothly, avoiding cold streaks in your mash.
- Don’t Skip Steaming: This step makes a noticeable difference for light, fluffy texture instead of watery potatoes.
- Taste As You Go: Salt levels vary, especially with salted butter and boiling water — keep tasting before baking.
How to Serve Creamy Baked Mashed Potatoes Recipe
Garnishes
My go-to garnish for these creamy baked mashed potatoes is fresh chopped chives — they add a subtle oniony bite and a splash of color that makes the dish look even more inviting. Sometimes I also sprinkle freshly cracked black pepper or even a pinch of smoked paprika for a slight smoky note.
Side Dishes
I love pairing these potatoes with roasted chicken or turkey during the holidays, but they’re equally amazing alongside grilled steak or a juicy pork chop. For veggies, roasted Brussels sprouts or green beans tossed with garlic are a perfect complement.
Creative Ways to Present
For special occasions, I sometimes pipe the mashed potatoes into small ramekins or muffin tins before baking. It creates individual portions with a beautiful buttery crust. I’ve also experimented with swirling in some caramelized onions or crispy bacon bits on top for an extra indulgent touch.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I like to store them in an airtight container in the fridge for up to 3 days. Before storing, I cover the dish tightly with plastic wrap to prevent drying out. Leftovers taste great warmed up and still creamy.
Freezing
I’ve frozen this Creamy Baked Mashed Potatoes Recipe a few times with good results. Let the potatoes cool completely before transferring to freezer-safe containers. When ready to eat, thaw overnight in the fridge to avoid moisture separation and reheat gently.
Reheating
To reheat, I cover the potatoes with foil and warm them in the oven at 350°F for about 20-25 minutes. This helps bring back the baked crust while keeping the inside creamy. If needed, I stir in a splash of warm milk or half and half to refresh the texture.
FAQs
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Can I use other types of potatoes for this recipe?
While russet potatoes are best for fluffy, creamy mashed potatoes due to their high starch content, you can use Yukon Golds if you prefer a creamier, slightly waxy texture. Just note Yukon Golds might yield a denser mash and slightly different flavor than russets.
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Why do you steam the potatoes after boiling?
Steaming the potatoes after draining removes excess moisture, which can make mashed potatoes watery. This step helps achieve a fluffier, creamier texture that holds up well during baking.
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Can I make this recipe ahead of time?
Absolutely! You can prepare the mashed potatoes up to the mixing stage, then cover and refrigerate before baking. When ready, bake as directed, but add a little extra baking time since the dish will be cold.
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Is there a dairy-free version?
Yes, you can substitute dairy ingredients with plant-based alternatives like vegan butter, dairy-free cream cheese, and almond or oat milk. The taste and texture may vary slightly but still result in creamy, baked mashed potatoes.
Final Thoughts
This Creamy Baked Mashed Potatoes Recipe holds a special place in my heart because it’s the dish that turned me into a mashed potatoes fanatic. It’s simple but full of layers of flavor and texture that really impress. I love sharing it with friends and family, especially on cozy nights or holiday gatherings. Give it a try—you’ll find it’s the kind of comfort food that’s really worth savoring.
Print
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
Description
This recipe delivers the creamiest baked mashed potatoes you’ll ever taste, combining tender russet potatoes with cream cheese, butter, and half and half for a rich, fluffy texture. Baked to perfection with a golden buttery top, it’s the ultimate comfort side dish perfect for holidays or family dinners.
Ingredients
Potatoes
- 5 lbs russet potatoes, peeled and cubed
Dairy
- 8 tbsp salted butter, melted
- 2 tbsp salted butter, cold
- 8 oz cream cheese, softened and cubed
- 1 cup half and half
Seasonings
- ½ tsp salt
- Pepper, to taste
Optional Toppings
- Chives, chopped, for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the mashed potatoes later.
- Prepare Potatoes: Peel the russet potatoes and cut them into medium-sized cubes, ensuring they are similar in size for even cooking. Rinse well under water and drain.
- Boil Potatoes: Place the cubed potatoes in a large pot, cover with water, add a few big pinches of salt, and bring to a boil. Cook until the potatoes are fork tender, approximately 10-15 minutes.
- Drain and Steam: Drain the potatoes and return them to the pot. Turn the heat to low and let them steam for 3 minutes to evaporate excess moisture, which results in fluffier mash.
- Mash the Potatoes: Transfer the potatoes to a large bowl or the bowl of a stand mixer. Beat on low speed until the potatoes begin to break down. Gradually add the warm melted butter, salt, and pepper, mixing well.
- Add Cream Cheese and Half and Half: Mix in the softened cream cheese in cubes until fully combined. Slowly pour in the warm half and half, mixing until you reach your preferred creamy consistency. Adjust salt and pepper to taste.
- Prepare for Baking: Grease a 9×13 inch baking dish. Spread the mashed potatoes evenly in the dish. Cut the cold 2 tablespoons of butter into small cubes and scatter them over the top of the potatoes.
- Bake: Bake in the preheated oven for 45 minutes until the top is golden and the potatoes are heated through. Remove from oven and garnish with chives if desired. Serve warm.
Notes
- Potato Size: Cut potatoes into even medium-sized cubes to ensure uniform cooking and avoid excess moisture retention.
- Half and Half Usage: Add half and half gradually to control consistency; you may not need the full cup.
- Substitutions: Milk can be used instead of half and half for a lighter texture, but the dish will be less rich.
- Fork Tender: Boil potatoes until easily pierced with a fork without falling apart to prevent mushy or lumpy mash.
- Steaming Step: Steaming potatoes after boiling removes excess moisture and enhances fluffiness.
- Make Ahead: Prepare potatoes in advance and refrigerate covered; increase baking time slightly when ready to serve.
- Cheesy Variation: Add 4 ounces each of shredded extra sharp white cheddar and gouda when mixing cream cheese for an indulgent cheesy flavor.
Nutrition
- Serving Size: 1/8 of recipe (about 1 cup)
- Calories: 280
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 50 mg
