Baked Mashed Potatoes Recipe That’s Creamy, Crispy & Comforting
Baked mashed potatoes take a simple side and turn it into something rich, fluffy, and golden on top. I first made them for a fall supper club, and they disappeared faster than anything else on the table. With buttery layers, a hint of cream cheese, and a crispy finish, this version has become my go-to for holidays and weeknights alike.
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Baked Mashed Potatoes Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Creamy, golden-topped baked mashed potatoes made with butter, cream cheese, and half and half. Perfect for holidays or make-ahead dinners.
Ingredients
- 5 lbs russet potatoes, peeled and cubed
- 8 tbsp salted butter, melted
- 2 tbsp salted butter, cold
- 8 oz cream cheese, softened and cubed
- 1 cup half and half
- 1/2 tsp salt
- Freshly ground black pepper
- Optional: chopped chives on top
Instructions
1. Preheat oven to 350°F. Lightly grease a 9×13 baking dish.
2. Peel and cube potatoes. Rinse and add to a pot with cold water and salt.
3. Boil until fork tender (about 10–15 minutes). Drain.
4. Return to pot and steam off moisture for 3 minutes over low heat.
5. Mash or beat on low speed to break up.
6. Add melted butter, salt, and pepper. Mix well.
7. Add cream cheese, then slowly stir in half and half to desired consistency.
8. Taste and adjust seasoning.
9. Spread mash into baking dish. Top with small cubes of cold butter.
10. Bake uncovered for 45 minutes, until golden. Garnish with chives and serve.
Notes
Cut potatoes evenly for even cooking.
Steam off moisture after boiling for fluffier texture.
Warm dairy ingredients to prevent cooling the mash.
Make ahead: Prepare and refrigerate before baking. Add 10 extra minutes if cold.
Optional variation: Add 4 oz each of shredded sharp cheddar and gouda.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 1g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Table of Contents
Table of Contents
Why You’ll Love This Recipe
These baked mashed potatoes are rich, smooth, and finished with a buttery golden top. They’re easy to prep ahead, perfect for feeding a crowd, and endlessly flexible. Whether you keep it classic or stir in your favorite cheese, the result is always comforting and delicious. This is the kind of dish that disappears fast no matter the season or the occasion.
Here’s what makes them a must-make:
- Crispy, golden top with creamy layers underneath
- Make-ahead friendly for holidays or meal prep
- Easy enough for weeknights, special enough for guests
- Takes basic mashed potatoes to a whole new level
- Kid-approved and freezer-friendly
- Pairs perfectly with cozy mains like garlic butter mushroom chicken
Ingredients and Step-by-Step Instructions
To make these baked mashed potatoes rich and creamy with a crisp, golden top, you’ll need just a few staple ingredients. Stick with this base, or mix in your favorite add-ons like shredded cheese or herbs.
Ingredients:
- 5 lbs russet potatoes, peeled and cubed
- 8 tbsp salted butter, melted
- 2 tbsp salted butter, cold (for topping)
- 8 oz cream cheese, softened and cubed
- 1 cup half and half (warm)
- ½ tsp salt
- Freshly ground black pepper, to taste
- Optional: chopped chives for garnish
Instructions:
- Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Peel and cube the potatoes evenly. Rinse well, then place in a large pot and cover with cold water. Add a generous pinch of salt.
- Bring the pot to a boil and cook potatoes until fork-tender, about 10–15 minutes.
- Drain and return the potatoes to the pot. Cook over low heat for 3 minutes to steam off excess moisture.
- Transfer potatoes to a bowl or stand mixer. Beat on low to break them up. Add melted butter, salt, and pepper.
- Mix in the cream cheese, then slowly pour in the warm half and half, just until the mash reaches your desired consistency.
- Taste and adjust salt as needed.
- Spread the potatoes into the prepared dish. Dot the top with cold butter pieces.
- Bake for 45 minutes until the top is lightly golden. Sprinkle with chives before serving, if using.
For an extra cheesy twist, try stirring in sharp white cheddar and gouda when adding the cream cheese. These baked mashed potatoes pair beautifully with marry me chicken dip or a cozy fall dessert like apple crisp bars.
How to Serve Baked Mashed Potatoes
These baked mashed potatoes are a natural fit for family dinners, potlucks, and holidays. Their golden top and creamy inside make them feel a little more special than standard mash.
Serving Ideas:
- Pair with roast chicken, meatloaf, or air fryer chicken breast
- Spoon alongside turkey and gravy at Thanksgiving
- Add sautéed mushrooms or crispy bacon on top for a dinner party upgrade
- Serve with a fresh green salad or garlicky green beans for contrast
They also reheat beautifully, which makes them ideal for meal prep or second-day leftovers.
How to Perfect the Recipe
Here are the little tricks that make this dish stand out every time:
- Cut Even Cubes
Try to cut the potatoes the same size so they cook evenly. Avoid tiny pieces they absorb too much water and turn out soggy. - Steam Off Moisture
After boiling, return potatoes to the pot and heat on low for 3 minutes. This helps excess water evaporate, giving you fluffier mash. - Warm the Dairy
Use warm butter and half and half. Cold ingredients will cool down the potatoes and lead to gummy texture. - Don’t Overmix
Mash or beat just until smooth. Overworking the potatoes can make them gluey. - Use a Mix of Cheeses (Optional)
For added richness, stir in shredded cheddar or gouda along with the cream cheese. It melts right in and deepens the flavor.
These simple steps are the difference between good mashed potatoes and unforgettable ones. I’ve tested this method at supper clubs and weeknight dinners alike, and it’s never failed me.
Common Mistakes to Avoid
- Even a comforting classic like baked mashed potatoes can go sideways without a few key pointers. Here’s what to watch out for:
- Overboiling the Potatoes
If you boil too long, the potatoes become waterlogged. Aim for fork-tender, not falling apart. - Skipping the Steam Step
Don’t forget to steam off moisture after draining. That 3-minute dry-out over low heat keeps your mash from turning wet or gluey. - Adding All the Liquid at Once
Start with half the half and half and add more gradually. Potatoes vary, and you want to avoid making them too runny. - Using Cold Dairy
Cold cream cheese or butter will cool your mash quickly and can mess with the texture. Warm them slightly before adding. - Overmixing
Use a light hand. Too much beating breaks down the starches and creates a gluey mess. Mix just until smooth.
These mistakes are easy to fix and even easier to avoid once you’ve made this recipe a couple of times.
Storage & Reheating Instructions
To Store:
Let baked mashed potatoes cool completely, then cover the dish tightly with foil or transfer to an airtight container. Refrigerate for up to 4 days.
To Freeze:
Place leftovers in freezer-safe containers or bags. Flatten them for easy stacking. Freeze for up to 2 months.
To Reheat:
- From fridge: Cover and bake at 325°F for 20–30 minutes, or until heated through.
- From freezer: Thaw overnight in the fridge, then bake as above. Add a splash of milk or half and half before reheating to keep them creamy.
- Microwave: Reheat individual portions with a little butter and milk stirred in, loosely covered, stirring occasionally.
Baked mashed potatoes reheat beautifully and are perfect for prepping ahead of big gatherings or busy weeks. They’re just as good on day three as the night you made them maybe even better.
Frequently Asked Questions
Can you bake mashed potatoes?
Yes, baked mashed potatoes are a delicious way to finish mashed potatoes with a golden, crisp top and richer texture. It’s ideal for make-ahead meals and holiday spreads.
Is it better to bake potatoes for mashed potatoes?
Baking whole potatoes is great for flavor, but for creamy mashed potatoes, boiling peeled cubes is faster and gives better control over texture. Baking comes in as the final step for that perfect finish.
What temperature do I cook mashed potatoes at in the oven?
Bake them at 350°F for about 45 minutes. This allows the top to set and the butter to melt evenly across the surface.
How to turn a baked potato into a mashed potato?
Scoop out the inside of a baked potato, mash it with butter and warm dairy, and season as usual. It works, but boiling cubed potatoes gives you a smoother, creamier base for traditional mashed potatoes.
Conclusion
Baked mashed potatoes bring the best of both worlds soft and creamy on the inside, golden and irresistible on top. They’re the kind of dish that feels like home and still manages to impress. Whether you’re feeding a crowd or planning ahead for the week, this recipe is reliable, flexible, and full of flavor.
If you’re craving more cozy ideas, try them alongside keto cottage cheese chocolate chip cookies or balance the richness with something crisp and cool like cottage cheese lava cake for dessert. There’s always room for comfort on the table.
