Best Creamiest Baked Mashed Potatoes

In our house the best creamiest baked mashed potatoes are a nostalgic comfort food that gets requested for every holiday and most chilly weekends. This recipe combines the rich flavors of classic mashed potatoes with the unbeatable texture you get from baking them until the top is golden and buttery. It is an easy way to elevate a familiar dish and is perfect for feeding a hungry crowd.

This recipe became a staple at my family's holiday table after the first bite and the leftovers never last more than a day.

Gather Your Ingredients

• Russet potatoes: provide the fluffiest mashed texture make sure they are firm and without sprouts
• Salted butter: offers rich flavor and creaminess using both melted and cold boosts texture
• Cream cheese: gives unmatched silkiness and tang use full fat for best results
• Half and half: delivers extra decadence and keeps potatoes moist use fresh for best taste
• Salt: brings out all the flavors taste your water before boiling
• Pepper: adds depth and subtle heat use freshly cracked for the fullest aroma

How to Make It

Prep the potatoes:

Peel potatoes then cut into evenly sized cubes for even cooking. Rinse off extra starch under cold running water and drain thoroughly.

Boil until fork tender:

Transfer potatoes to a large pot cover with cold water and heavily salt the water. Bring to a boil and simmer for ten to fifteen minutes until a fork slides in easily.

Steam off extra moisture:

After draining return potatoes to the hot pot. Let them sit over low heat for three minutes stirring once or twice. This step makes sure your mash will not be watery.

Mash and mix:

Move potatoes to a mixing bowl or the bowl of a stand mixer. Beat on low until they start falling apart then blend in melted butter salt and pepper. Mix in cubes of cream cheese until melted then stream in warm half and half little by little. Stop when creamy but not loose.

Season to taste:

Scoop some up and taste adjust salt and pepper as needed.

Spread and top with more butter:

Transfer potatoes to a greased baking dish smoothing into an even layer. Dot with cubes of cold butter.

Bake to perfection:

Bake uncovered at three fifty for forty five minutes until the top is set and edges are lightly golden. Serve immediately and watch it disappear.

If I had to pick a favorite ingredient it would be the cream cheese because it makes these potatoes so velvety that every bite tastes restaurant worthy. I remember making a double batch last Thanksgiving and my aunt actually hid the last portion in the back of the fridge so no one else could take it.

Flavor Boosters

Yukon gold potatoes can be used for an even creamier result. Unsalted butter can replace salted but add a pinch more salt to adjust. Whole milk works if you do not have half and half but the end result will be slightly lighter. For a hint of garlic mash in two roasted cloves with the butter and cream cheese.

Serving Suggestions

This dish pairs perfectly with roasted meats grilled sausages glazed ham or as the star on a vegetarian plate. Sprinkle chives or fresh herbs over the top when serving for a pop of color and flavor. For a crisp cheesy twist sprinkle with a little grated Parmesan before baking.

Creative Twists

Baked mashed potatoes have their roots in classic European comfort cooking often featured in holiday spreads as a decadent twist on boiled potatoes. Baking adds an extra layer of texture and heartiness that makes every spoonful feel a little more special. These have always symbolized celebration and togetherness in our family kitchen.

Every time I make these for a potluck or family dinner someone asks for the recipe before the meal is even finished. One friend told me her picky eater finally became a mashed potato fan thanks to this creamy version that does not skimp on flavor.

Common Questions About This Recipe

→ What kind of potatoes are best for this dish?

Russet potatoes are used for their fluffy texture, making the final result creamy and light.

→ Can I make these mashed potatoes ahead?

Yes, assemble and refrigerate before baking. Bake just before serving for the best texture.

→ Why add cream cheese and half and half?

Cream cheese and half and half give exceptional creaminess and rich flavor, resulting in extra smooth mashed potatoes.

→ Can I freeze leftovers?

Yes, cool completely and freeze in a sealed container. Thaw and reheat, adding a splash of milk if needed for moisture.

→ How do I prevent gummy mashed potatoes?

Use russet potatoes, avoid over-mixing, and steam off excess moisture after boiling for the best texture.