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The Best Creamiest Baked Mashed Potatoes Recipe
Ash Tyrrell

The Best Creamiest Baked Mashed Potatoes Recipe

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.
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Total Time 1 hour
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.