The Best Creamiest Baked Mashed Potatoes Recipe | Comfort Food

I just pulled these baked mashed potatoes out of the oven and the aroma filled my kitchen—rich butter, warm cream cheese, and that baked top golden just right. When I tasted them, the potatoes were dreamy, soft, almost cloud-like, and yet had a delightful crust from baking.

I couldn’t help smiling because I’d made something both indulgent and homey. I knew I had to share the steps so you can make this lush, comforting side dish with ease. If you love cozy sides, you might also enjoy these crispy parmesan garlic potato balls for another potato treat.

The Best Creamiest Baked Mashed Potatoes Recipe

Ingredients Section

Here are the ingredients I used, with tips so yours turn out just right:

5 lbs russet potatoes, peeled and cubed – Russets give you fluffier texture; avoid waxy potatoes (like Yukon Gold) if you want light, not gummy, mashed potatoes.
8 tablespoons salted butter, melted – Warm butter clings nicely to hot potatoes and adds richness.
2 tablespoons salted butter, cold – Cubed and dotted on top just before baking to get golden butter pockets.
8 oz cream cheese, softened and cubed – Full-fat, room-temperature cream cheese gives that silky, tangy creaminess.
1 cup half and half – Keeps the potatoes creamy without being too thick; warm it so it blends smoothly.
½ teaspoon salt – Adjust after boiling and mashing since butter, cream cheese, and salted butter add salt.
pepper, to taste – Freshly ground pepper balances the richness.
Optional: chives on top – For a fresh color contrast and mild herbal note.

Note: several servings — this recipe makes enough for about 10 servings, filling a 9×13-inch baking dish.

Variations

You can adapt this recipe depending on dietary needs or flavor preferences:

Dairy-lighter version: Replace half and half with whole milk or 2% milk; use lower-fat cream cheese.
Dairy-free alternative: Use vegan butter, dairy-free cream cheese, and plant-based milk (like oat or almond cream) warmed up.
Cheesy add-in: Stir in some sharp cheddar or gouda with the cream cheese for more cheesy depth before baking.
Herb or garlic twist: Mix in roasted garlic or fresh herbs (thyme, rosemary, chives) into the mash, or sprinkle garlic powder; they add more aroma.
Global flavors: For a spiced variation, try sprinkling a little seasoning inspired by these Moroccan roasted potatoes—the warm spices pair beautifully with creamy mash.

Cooking Time

Here’s how long you’ll spend prepping and cooking:

Prep Time: ~ 15 minutes — peeling, cubing potatoes, softening cream cheese and butter.
Cooking Time: ~ 45 minutes baking + ~ 10-15 minutes boiling potatoes → steaming them afterwards.
Total Time: about 1 hour (roughly 60-65 minutes from start to finish).

Equipment you need

Here are what I used and why each is helpful:

Large pot – to boil the potato cubes evenly until fork tender.
Colander – to drain potatoes well after boiling.
Stand mixer or large mixing bowl with electric mixer – to beat/mash the potatoes smoothly without lumps.
9×13-inch baking dish – to spread the mashed potatoes and bake a golden-top crust.
Oven thermometer (optional) – to make sure the oven stays at 350°F (for proper baking) if your oven runs hot or cold.

How to Make The Best Creamiest Baked Mashed Potatoes Recipe?

Boil and Steam the Potatoes

I peel and cube the russet potatoes into even-sized pieces, rinse them, then place them in salted water and bring to boil. Once a fork pierces them easily (about 10-15 minutes), I drain and return them to the pot over low heat. I let them steam for about 3 minutes to drive off excess moisture.

Mash and Mix Ingredients

I transfer the hot potatoes to a large bowl (or stand mixer), beat them starting on low so they break apart. Then I add the warm melted butter, salt and pepper, followed by cream cheese, and gradually pour in warm half and half until the texture feels creamy but not overly loose.

Spread, Top, and Bake

I grease the baking dish, spread the mashed potatoes evenly inside, then dot the cold butter cubes over the top so they melt into the crust. I bake at 350°F for about 45 minutes until the top is golden and a little crusted while the interior remains creamy.

Additional Tips for Making this Recipe Better

From my own attempts, these tricks help me get it just right:

I warm the cream cheese and half and half before adding — cold dairy cools down potatoes and can lead to uneven texture.
I resist the urge to beat too long — over-mixing makes potatoes gummy. I stop once, mostly smooth.
I cut all potato cubes roughly the same size — even boil so nothing is overcooked or underdone.
I taste and adjust salt after adding all flavorings — potatoes absorb salt during boiling so you may need more or less.
I let the baked top rest a few minutes before serving so slices hold their shape a bit better.

How to Serve The Best Creamiest Baked Mashed Potatoes Recipe?

Serve it straight from the baking dish so you get that crisp baked top showing. Garnish generously with chopped fresh chives or parsley for color. For a full meal, pair it with ideas from our lunch recipes collection—it’s perfect with roasted chicken or grilled vegetables.

Nutritional Information

Approximate per-serving nutrition (about 10 servings):

Calories: ~ 235 kcal
Protein: ~ 5 g
Carbohydrates: ~ 31 g
Fat: ~ 11 g

Make Ahead and Storage

Make Ahead
Prepare everything up to spreading into the baking dish, cover, and chill. When ready, bake as instructed—add a few extra minutes if cold.

Storage & Reheating
Cool leftovers, store in an airtight container for 3–4 days. Reheat covered in the oven at 325–350°F with a splash of milk or half and half to keep it creamy. Freezing isn’t ideal for this dairy-rich dish.

Why You’ll Love This Recipe?

Luxuriously creamy with a golden baked top.
Versatile—easy to adapt with herbs, cheeses, or dairy-free alternatives.
Feeds a crowd, making it perfect for holidays or big family dinners.
Make-ahead friendly so you can prepare early and relax later.

Ash Tyrrell