The Best Creamiest Baked Mashed Potatoes are like a warm hug on a plate. Silky smooth and rich with butter, cream, and just the right amount of seasoning, these mashed potatoes are baked to perfection with a golden crust that adds a little something extra. They’re soft inside, full of flavor, and super comforting.
I love making these when I want a side dish that feels special but isn’t complicated. The secret for me is using plenty of cream and butter to keep the potatoes ultra creamy, then baking them so the top gets a crispy, cheesy finish that everyone always asks about. It’s the kind of recipe that makes you smile every time you take a bite.
This is my go-to for holiday dinners or family get-togethers because they pair beautifully with just about anything—roasts, chicken, or even a simple veggie plate. Plus, they’re easy to reheat and still taste great, so I often make a big batch to have leftovers the next day. Trust me, these mashed potatoes will quickly become a favorite for everyone at your table.
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are my favorite because they’re naturally creamy and have a buttery flavor. If you can’t find Yukon Gold, Russets work well but can be a bit fluffier. Avoid waxy potatoes like red potatoes for mashing.
Butter: Unsalted butter lets you control salt levels easily. Feel free to substitute with a plant-based butter for a dairy-free option, but it may slightly change the flavor.
Heavy Cream & Milk: The cream is key to getting that rich, velvety texture. Whole milk adds softness without feeling too heavy. For lighter versions, swap cream with half-and-half or a non-dairy milk like oat or almond milk—just expect a different richness.
Fresh Herbs: Chives and rosemary add a fresh, subtle flavor and make the dish look pretty. If you don’t have fresh herbs, dried ones work too—just use about one-third the amount and sprinkle on before baking.
How Do You Make Mashed Potatoes Creamy and Lump-Free?
The secret to creamy mashed potatoes is all in cooking and mashing the potatoes right.
- Start with cold water when boiling your potatoes to cook evenly.
- Don’t rush the cooking—potatoes are done when you can easily poke them with a fork.
- Drain potatoes well to avoid watery mash.
- Use a potato masher or ricer rather than a blender to prevent gluey texture.
- Add warm butter first—it melts better and mixes evenly.
- Then slowly stir in warm cream and milk, adjusting to get the perfect texture.
- Season while mashing to make sure every bite is flavorful.
By following these steps, you’ll get smooth, creamy mashed potatoes perfect for baking and topped with a beautiful golden crust.
Equipment You’ll Need
- Large pot – big enough to boil all your potatoes evenly without overcrowding.
- Potato masher or ricer – I prefer a ricer for ultra-smooth potatoes, but a masher works great too.
- Mixing bowl or the potato pot – handy for mixing butter and cream into the potatoes.
- Oven-safe baking dish – where the mashed potatoes bake to get that lovely golden top.
- Wooden spoon or rubber spatula – perfect for folding in butter and cream gently.
Flavor Variations & Add-Ins
- Mix in shredded cheddar or Parmesan cheese for a cheesy crust and richer taste.
- Stir in roasted garlic or caramelized onions for a sweet, deep flavor boost.
- Add cooked bacon bits or crumbled cooked sausage for a meaty twist.
- Swirl in sautéed spinach or chopped chives to add fresh, colorful notes.
The Best Creamiest Baked Mashed Potatoes
Ingredients You’ll Need:
Main Ingredients:
- 3 pounds Yukon Gold potatoes, peeled and cut into chunks
- 4 tablespoons unsalted butter, plus extra for topping
- ½ to ¾ cup heavy cream, warmed
- ¼ cup whole milk, warmed
- 1 teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh chives or rosemary, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prep and boil the potatoes, 10 minutes to mash and mix everything together, and about 25-30 minutes to bake for that golden, crispy top. Altogether, plan for roughly 50-60 minutes from start to finish.
Step-by-Step Instructions:
1. Preparing the Potatoes:
Preheat your oven to 375°F (190°C). Place the peeled and cut potatoes in a large pot. Cover with cold water and add a teaspoon of salt. Bring to a boil and cook until the potatoes are tender when poked with a fork, about 15-20 minutes. Drain the potatoes thoroughly.
2. Mashing the Potatoes:
Return the drained potatoes to the pot or a large bowl. Mash them with a potato masher or ricer until smooth and lump-free. While mashing, add the butter and mix until melted. Slowly pour in the warmed heavy cream and milk, stirring gently until the potatoes become creamy. Season with salt and pepper to taste.
3. Baking for Creaminess and Crunch:
Transfer the mashed potatoes into a buttered baking dish, smoothing out the top. Dot with extra pats of butter and sprinkle with fresh herbs if using. Bake uncovered for 25-30 minutes until the top is lightly golden and crispy. Let cool for a few minutes before serving.
Enjoy these warm, creamy mashed potatoes topped with melted butter for the ultimate comfort side dish!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh potatoes for the creamiest texture. If you only have frozen, thaw them completely and drain any excess moisture before mashing to avoid watery potatoes.
How Do I Store Leftover Baked Mashed Potatoes?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the crispy top or microwave with a cover if in a hurry.
Can I Make This Recipe Dairy-Free?
Yes! Substitute the butter with a vegan butter or olive oil, and use a non-dairy milk like almond or oat milk instead of cream and whole milk. The texture will be slightly different but still delicious.
Can I Add Cheese to the Mashed Potatoes?
Absolutely! Stir in shredded cheddar, Parmesan, or your favorite cheese before baking for extra flavor and a gooey, cheesy top.
