Welcome to my kitchen, where the philosophy on potatoes is simple: they should always be a luxurious, perfectly seasoned indulgence. For years, I’ve honed this recipe to perfection, ensuring every bite of these baked mashed potatoes is rich, wonderfully fluffy, and bursting with a flavor that lingers deliciously. Consider all the hard work done for you; this recipe is meticulously crafted and guaranteed to deliver exceptional results every single time.
If you adore the comforting embrace of classic potato dishes, you’ll also cherish my Southern Buttermilk Mashed Potatoes for their tangy depth and the decadent Au Gratin Potatoes with Bacon and Cheese. To elevate these creamy delights, consider a generous drizzle of my Easy Giblet Gravy Recipe, a rich Homemade Turkey Gravy from Drippings, or a versatile Yellow Gravy Without Drippings. Each adds another layer of warmth and flavor, transforming a simple side into a memorable feast.
Table of Contents
Mashed Potatoes Ingredients
Crafting the perfect baked mashed potatoes begins with selecting the right ingredients. Each component plays a crucial role in achieving that sought-after creamy texture and rich flavor profile:
- Potatoes: The foundation of our dish. While many varieties can be used, certain types yield superior results.
- **Russet Potatoes:** Known for their high starch content, Russets break down beautifully when cooked, resulting in a light, airy mash that readily absorbs butter and cream, creating an incredibly rich dish.
- **Yukon Gold Potatoes:** These boast a medium starch content and a naturally buttery flavor, giving your mashed potatoes an inherent richness. They mash smoothly without becoming gluey, offering a delightful balance.
- **Red Potatoes:** With a waxier texture and a slightly earthy taste, red potatoes can be mashed with their skins on for added texture and a rustic appearance, if desired. This is a great choice for those who enjoy a bit of bite in their mash.
- Cream cheese or Boursin cheese: This is our secret weapon for an elevated experience. It introduces an unparalleled richness, a silky-smooth texture, and a subtle tangy, savory depth that transforms ordinary mashed potatoes into an indulgent side dish. Boursin cheese, especially the garlic and herb variety, adds an extra layer of gourmet flavor.
- Garlic cloves: Freshly minced garlic is non-negotiable. It infuses the potatoes with a warm, comforting aroma and a robust, savory flavor that is truly irresistible and enhances the overall profile of the dish.
- Heavy whipping cream: Essential for achieving that luxurious, decadent creaminess. It contributes to a rich mouthfeel and ensures every spoonful is sumptuously smooth.
- Butter: Another cornerstone of flavor and texture. Unsalted butter adds a profound richness and a velvety finish, delivering that unmistakable comfort food taste that everyone loves.
- Milk: A touch of milk helps to lighten the intensity of the cream and butter, ensuring the mashed potatoes remain silky and smooth without becoming overly heavy. Any type of milk you have on hand will work effectively.
- Salt and pepper to taste: Simple yet vital. These seasonings are crucial for balancing all the flavors and making each bite truly pop. Don’t be shy; adjust to your preference until the taste is just right.
How to Make Baked Mashed Potatoes
Creating these heavenly baked mashed potatoes is a straightforward process, but a few key steps ensure optimal flavor and texture. For precise measurements and a full list of ingredients, please refer to the recipe card at the conclusion of this article.
- Prepare Your Oven: Begin by preheating your oven to 350°F (175°C). This ensures that once your potatoes are mashed and ready, they can go straight into a hot oven to bake to golden perfection.
- Boil the Potatoes to Perfection: Peel and dice your chosen potatoes into roughly 1-inch cubes. Place them in a large pot and cover them completely with cold, salted water. The salt in the water not only seasons the potatoes from the inside out but also helps them cook more evenly. Bring the water to a rolling boil and cook until the potatoes are fork-tender, which typically takes about 15–20 minutes. You should be able to easily pierce a potato cube with a fork without it crumbling apart.
- Drain and Mash for Creaminess: Once tender, drain the potatoes thoroughly. It’s crucial to remove as much excess water as possible to prevent a watery mash. Return the drained potatoes to the hot pot. Immediately add the softened butter, cream cheese (or Boursin), heavy whipping cream, and milk. Begin mashing the potatoes. The residual heat from the potatoes will quickly melt the butter and soften the cheeses, making them easier to incorporate. Mash until the mixture is smooth and creamy, being careful not to overmix, which can lead to a gluey texture. Season generously with salt and freshly ground black pepper to taste. This is where the flavor truly comes alive, so taste frequently and adjust the seasonings until they are perfectly balanced and vibrant, avoiding blandness.
- Transfer to Baking Dish: Lightly grease a 9×13-inch baking dish or a 12-inch cast-iron skillet. Spread the mashed potatoes evenly into the prepared dish. The cast-iron skillet is particularly excellent for achieving a beautifully crispy bottom and golden-brown edges.
- Enhance for a Golden Top: For an irresistibly golden and bubbly crust, dot the top of the mashed potatoes with a few extra pats of butter. This adds flavor and helps create that desirable texture. For an added visual appeal and a touch of subtle warmth, consider sprinkling a pinch of paprika over the surface.
- Bake to Golden Perfection: Place the dish in your preheated oven and bake for 35-45 minutes. The potatoes should be heated through, and the top should have a slightly golden hue. If you prefer a deeper golden-brown crust, you can extend the baking time by an additional 5 minutes or even finish under a broiler for a minute or two, watching carefully to prevent burning.
- Serve and Garnish: Once baked, remove from the oven and allow to cool slightly. Garnish with a sprinkle of fresh chopped chives or parsley before serving. These fresh herbs not only add a pop of color but also a fresh, aromatic counterpoint to the rich, creamy potatoes.
Mix-in and Add-ins Ideas
While these creamy baked mashed potatoes are fantastic on their own, they also serve as a perfect canvas for countless delicious mix-ins and add-ins. Get creative and customize your batch to suit any occasion or preference:
- Cheeses: Elevate the cheesy factor with shredded cheddar, nutty parmesan, or rich gruyère cheese. Stir them in during mashing or sprinkle on top before baking for a gooey, melted crust.
- Aromatic Additions:
- Roasted garlic cloves: Roasting garlic mellows its sharpness and brings out a sweet, caramelized flavor that pairs exquisitely with potatoes. Mash them right in!
- Caramelized onions: Slow-cooked until sweet and deeply browned, caramelized onions add a profound depth of savory-sweet flavor.
- Sautéed mushrooms: Earthy, umami-rich sautéed mushrooms introduce a wonderful texture and a savory complexity.
- Savory Enhancements:
- Crispy bacon bits: A classic for a reason! The salty, smoky crunch of bacon bits is always a welcome addition.
- Chopped green onions or chives: For a fresh, mild oniony flavor and a pop of green, these are perfect as a garnish or stirred in.
- Fresh herbs: Finely chopped fresh parsley, thyme, or rosemary can infuse the potatoes with fragrant, garden-fresh notes. Add them at the end of mashing.
- Spicy Kicks: For those who love a bit of heat, finely diced jalapeños (seeded for less heat) can add a zesty, fiery element.
- Greens for Nutrition & Color: Sautéed spinach or kale, finely chopped, can be folded into the mashed potatoes for added nutrients and a vibrant color. Ensure they are well-drained to avoid introducing excess moisture.
- Spice Blends: Don’t underestimate the power of spices!
- Garlic powder or onion powder: For an extra boost of allium flavor without the texture of fresh ingredients.
- Smoked paprika: Adds a beautiful reddish hue and a subtle smoky, sweet flavor.
- Creole or Cajun seasoning: For a spicy, bold, and distinctly Southern kick.
- Ranch seasoning: A unique and incredibly flavorful twist, adding a creamy, herby, and tangy profile.
- Italian seasoning: A blend of classic herbs like oregano, basil, and thyme, perfect for an Italian-inspired side.
- Everything bagel seasoning: For a trendy, savory, and textural crunch with sesame seeds, poppy seeds, garlic, and onion.
Frequently Asked Questions and Pro Tips
Absolutely! Baked mashed potatoes are an excellent make-ahead dish, perfect for holiday meals or busy weeknights. Simply assemble them completely in your baking dish, cover it tightly with aluminum foil or plastic wrap, and refrigerate for up to two days. When you’re ready to bake, you may need to add an additional 15-20 minutes to the baking time since they are starting from a cold temperature. For a more precise baking timeline, I recommend allowing the potatoes to come to room temperature for about 30-60 minutes before placing them in the oven.
Yes, baked mashed potatoes freeze remarkably well, making them ideal for meal prepping or saving leftovers. Allow them to cool completely after baking. Then, wrap them tightly in several layers of foil and plastic wrap, or transfer them to an airtight freezer-safe container. They can be frozen for up to three months. To reheat, thaw them in the refrigerator overnight. Then, place them in an oven preheated to 350°F (175°C), covered with foil, until heated through, adding a splash of milk or cream to restore moisture and creaminess.
The key to avoiding gluey mashed potatoes lies in proper mashing technique. Always mash your potatoes while they are still warm; cold potatoes are harder to mash and tend to become gummy. More importantly, avoid overmixing, especially if you’re using an electric mixer or food processor. Overworking the potatoes releases too much starch, which creates a sticky, glue-like consistency. For the best texture, use a hand masher, a potato ricer, or a food mill for light and fluffy results.
Absolutely! Half-and-half is a fantastic substitute for both heavy cream and milk, providing a convenient all-in-one option for achieving a rich and creamy consistency. It strikes a perfect balance between richness and lightness. You can use an equivalent total amount of half-and-half for the combined quantities of heavy cream and milk in the recipe.
To reheat leftover baked mashed potatoes while maintaining their delicious texture, preheat your oven to 350°F (175°C). Place the mashed potatoes in an oven-safe dish, cover it with foil, and bake until warm throughout, usually about 20-30 minutes. If the potatoes seem a bit dry, stir in a splash of milk or cream before reheating to bring back their moisture and creamy texture. You can also reheat smaller portions gently in the microwave, stirring occasionally.
Yes, you can certainly make a delicious dairy-free version of these baked mashed potatoes. Substitute dairy butter with plant-based butter alternatives and use your preferred plant-based milk (such as almond milk, oat milk, or soy milk) instead of dairy milk and cream. For an extra creamy texture without a strong coconut flavor, full-fat canned coconut milk can also be an excellent substitute for heavy cream, adding a luxurious richness.
While this recipe is specifically designed for baking, you can certainly prepare a mashed potato base using a slow cooker. For a dedicated slow cooker recipe that yields wonderfully creamy mashed potatoes with minimal fuss, refer to my Slow Cooker Crockpot Mashed Potatoes recipe. Once prepared in the slow cooker, you could transfer them to a baking dish for a quick finish in the oven to get that delightful golden crust.
Traditionally, mashed potatoes are made with peeled potatoes for a silky-smooth consistency. However, leaving the skins on, particularly with thinner-skinned varieties like Yukon Gold or red potatoes, can add a rustic charm, extra texture, and beneficial nutrients. If you choose to keep the skins on, ensure you scrub the potatoes thoroughly before cooking.
Pair With These Recipes
These creamy baked mashed potatoes are the quintessential side dish, versatile enough to complement a wide array of main courses. They shine brightest when paired with hearty, flavorful dishes that benefit from a rich, comforting accompaniment. Consider serving them alongside robust favorites like Smothered Turkey Wings, my crispy Fried Chicken recipe, the universally loved Marry Me Meatballs, or the sweet and savory delight of Southern Candied Sweet Potato Yams. Each of these mains will find a perfect partner in the creamy indulgence of these baked mashed potatoes, making for a truly satisfying meal.
Creamy Baked Mashed Potatoes Recipe
Brandi Crawford
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15
mins
1
hr
1
hr
15
mins
Side Dish
American
10
servings
381
kcal
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Equipment
- 12 inch Cast Iron Skillet
- 9×13 Baking Dish
Ingredients
- 4-5 pound potatoes Peeled and diced into 1 inch cubes.
- 8 oz cream cheese (softened) or 10oz Boursin cheese, 2 packages. This is what I use.
- ½ stick unsalted butter Measured solid.
- 4-5 garlic cloves Minced
- ½ cup heavy whipping cream
- ½ cup milk
- salt and pepper to taste
Instructions
- Set your oven to 350 degrees so it’s hot and ready when the potatoes are done.
- Add the peeled and cubed potatoes to a large pot, cover with cold salted water, and bring to a boil. Use enough water to completely cover the potatoes. Cook until fork-tender, about 15–20 minutes.
- Drain well, then return the potatoes to the pot. Add butter, cream cheese or Boursin cheese, heavy whipping cream and milk. Mash until smooth and creamy, seasoning with salt and pepper to taste. Taste repeatedly and adjust the spices as necessary. This is important to avoid bland potatoes.
You can melt the butter first if you wish. I usually don’t because it will melt on its own when added to the potatoes.
- Spread the mashed potatoes evenly in a lightly greased 9×13-inch baking dish or 12 inch cast iron skillet.
- Dot with extra butter for a golden, bubbly top. You can also add a sprinkle of paprika for color.
- Place in the oven and bake for 35-45 minutes, until heated through and the top is slightly golden. If you want a golden brown top, it may take an additional 5 minutes.
- Garnish with chopped chives or parsley.
Notes
Half-and-half is a great all-in-one option for creaminess if you don’t want to use heavy whipping cream.
Nutrition
Serving: 1serving
Calories: 381kcal
Carbohydrates: 31g
Protein: 6g
Fat: 26g
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Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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