The Best Creamiest Baked Mashed Potatoes are just what you want for a comforting side dish. They’re soft, buttery, and smooth right inside, with a golden, slightly crispy top from baking. Made with lots of creamy goodness and just the right seasoning, these mashed potatoes feel like a warm hug on a plate.
I always say the secret to making mashed potatoes this creamy is using plenty of butter and milk (or cream if you want to be fancy), plus baking them to get that little crust on top. It’s so simple, but the baked finish takes these potatoes from everyday to something special. When I make them, I like to bake the dish just long enough to let the edges get a bit browned — that’s my favorite part!
These mashed potatoes go with pretty much any main dish, from roast chicken to meatloaf. I like serving them alongside some roasted veggies and a juicy piece of meat for a cozy family dinner. Whenever I bring these potatoes to a get-together, comments about how creamy and delicious they are never stop coming. They really feel like a little celebration on your dinner plate.
Bake, Serve, Wear the Vibe 👕
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Key Ingredients & Substitutions
Russet potatoes: These are your best bet for fluffy, creamy mashed potatoes. Their high starch content breaks down nicely. Yukon Golds work too for a slightly buttery flavor and creamier texture.
Butter: Unsalted butter gives rich flavor and smoothness. You can swap for margarine or plant-based butter if you want dairy-free options, though flavor will be a bit different.
Milk and heavy cream: Warmed milk and cream keep the potatoes smooth and creamy. Use whole milk or half-and-half if you don’t have cream. For a dairy-free choice, try warm almond or oat milk with vegan butter.
Seasonings: Salt and black pepper are essential for balance. Garlic powder is optional but adds a gentle flavor without overpowering. Fresh chives are a nice fresh garnish, but parsley or green onions also work well.
How Can I Get the Creamiest, Smoothest Mashed Potatoes Without Overworking Them?
Start by boiling potatoes until they’re very tender—test with a fork. Drain well, then mash while still hot for smoothness.
- Use a potato masher or ricer instead of a food processor to avoid gummy texture.
- Warm your milk and cream before adding to keep everything silky and easy to combine.
- Add liquids slowly, mixing gently so you don’t stir too much, which can make potatoes gluey.
- After mixing, transfer to a buttered dish and bake. The oven makes the top golden and gives a lovely baked flavor without drying the potatoes.
Equipment You’ll Need
- Large pot – big enough to boil all the potatoes evenly without crowding.
- Potato masher or ricer – helps you get a smooth and creamy texture without overworking the potatoes.
- Small saucepan – to warm the milk, cream, and butter so they blend smoothly.
- Butter or oven-safe baking dish – perfect for baking and creating that golden top crust.
- Wooden spoon or spatula – useful for stirring and spreading the mashed potatoes evenly in the dish.
Flavor Variations & Add-Ins
- Add shredded cheddar or Parmesan cheese before baking for a rich, cheesy crust and deeper flavor.
- Mix in roasted garlic cloves for a sweet, mellow garlic taste that’s less sharp than raw garlic powder.
- Stir in cooked bacon bits or caramelized onions for a smoky, savory twist.
- Fold in chopped fresh herbs like rosemary or thyme to add a fragrant, fresh note that brightens the dish.
The Best Creamiest Baked Mashed Potatoes
Ingredients You’ll Need:
For the Mashed Potatoes:
- 3 pounds russet potatoes, peeled and cut into chunks
- 1 cup whole milk (warmed)
- 1/2 cup heavy cream (warmed)
- 4 tablespoons unsalted butter, plus extra for topping
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
For Garnish:
- Fresh chives, chopped
- Paprika
How Much Time Will You Need?
You’ll spend about 15-20 minutes boiling the potatoes until tender, around 10 minutes preparing and mixing the ingredients, and then 20-30 minutes baking. Altogether, plan for about 45-60 minutes to make the creamy, baked mashed potatoes.
Step-by-Step Instructions:
1. Boiling the Potatoes:
Start by preheating your oven to 350°F (175°C). Place the peeled and cut potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer the potatoes until they are very tender when pierced with a fork, about 15-20 minutes.
2. Mashing the Potatoes:
Drain the potatoes well, then return them to the hot pot and let them sit for a minute to evaporate any extra moisture. Using a potato masher or ricer, mash the potatoes until smooth. In a small saucepan, gently warm the milk, heavy cream, and butter until the butter melts—do not boil. Gradually stir the warm milk mixture into the potatoes, mixing gently until smooth and creamy. Add salt, pepper, and garlic powder if you like, tasting to adjust seasoning.
3. Baking and Serving:
Transfer your creamy mashed potatoes to a buttered baking dish, smoothing the top with a spatula. Dot the top with extra butter. Bake uncovered in the oven for 20-30 minutes, until the top turns a light, golden brown and everything is heated through. Remove from the oven, then garnish with chopped fresh chives and a sprinkle of paprika. Serve hot and enjoy the rich, buttery creaminess!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh potatoes for the creamiest texture. Frozen potatoes can be watery when thawed, which affects the final dish. If you must use frozen, thaw completely and drain any excess moisture before mashing.
Can I Make These Mashed Potatoes Ahead of Time?
Yes! Prepare and mash the potatoes, then refrigerate in an airtight container. When ready to serve, bring them to room temperature, add a splash of warm milk or cream if needed, and bake as directed.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. Reheat in the oven or microwave, adding a little milk or butter to keep them creamy.
Can I Substitute Milk and Cream?
Absolutely! You can substitute half-and-half for the milk and cream or use dairy-free alternatives like almond or oat milk with vegan butter for a dairy-free version.
