Why You’ll Love This Recipe
These Baked Mashed Potatoes are the ultimate comfort food—rich, creamy, and perfectly golden on top. They are made with buttery mashed potatoes, blended with cream and cheese, then baked to perfection for a crowd-pleasing dish. Perfect for holiday feasts or a cozy weeknight meal, this recipe is simple yet indulgent.
I
ngredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Russet or Yukon Gold potatoes, peeled and cubed
- Butter, melted
- Heavy cream
- Milk
- Cream cheese, softened
- Sour cream
- Garlic, minced
- Parmesan cheese, grated
- Cheddar cheese, shredded
- Salt and black pepper
- Fresh chives (for garnish, optional)
Directions
- Preheat Oven: Set your oven to 375°F (190°C) and grease a baking dish with butter.
- Boil the Potatoes: In a large pot, bring salted water to a boil. Add potatoes and cook until fork-tender, about 15-20 minutes.
- Mash the Potatoes: Drain the potatoes and return them to the pot. Mash until smooth.
- Add Dairy and Seasonings: Stir in melted butter, heavy cream, milk, cream cheese, sour cream, garlic, salt, and black pepper until well combined and creamy.
- Layer in Baking Dish: Transfer mashed potatoes to the prepared baking dish. Sprinkle with Parmesan and shredded cheddar cheese.
- Bake: Bake uncovered for 20-25 minutes until the top is golden brown and slightly crispy.
- Garnish and Serve: Sprinkle with fresh chives and serve hot.
Servings and Timing
- Servings: 6-8
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
Variations
- Loaded Baked Mashed Potatoes: Add crispy bacon, green onions, and extra cheese.
- Garlic Herb Infused: Mix in roasted garlic and fresh herbs like rosemary or thyme.
- Dairy-Free Option: Use plant-based butter and dairy-free milk substitutes.
- Spicy Kick: Add a dash of cayenne pepper or smoked paprika.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm in the oven at 350°F (175°C) for 15 minutes or microwave until heated through.
FAQs
Can I make this ahead of time?
Yes! Prepare the mashed potatoes, store them in the fridge, and bake just before serving.
What type of potatoes work best?
Russet or Yukon Gold potatoes yield the creamiest texture.
Can I use half-and-half instead of heavy cream?
Yes, but the mashed potatoes may be slightly less rich.
How do I make them extra fluffy?
Use a potato ricer or hand mixer instead of a masher for a smoother texture.
Can I add more cheese?
Absolutely! Feel free to mix in your favorite cheeses like Gruyère or Monterey Jack.
How do I prevent them from drying out?
Cover the dish with foil while baking to retain moisture.
Can I use red potatoes?
Yes, but they will result in a chunkier texture rather than smooth mashed potatoes.
Do I need to peel the potatoes?
Peeling is recommended for a smoother consistency, but leaving the skins on adds a rustic touch.
What should I serve with this dish?
It pairs well with roast chicken, turkey, beef, or grilled vegetables.
Can I make this recipe without baking?
Yes! You can serve the mashed potatoes straight from the stovetop if you prefer.
Conclusion
These Creamy Baked Mashed Potatoes are rich, cheesy, and irresistibly smooth, making them the perfect side dish for any occasion. Whether for a holiday dinner or a cozy meal at home, this recipe is a guaranteed favorite. Try it today and enjoy a classic comfort food with a delicious twist!
Print
The Best Creamiest Baked Mashed Potatoes
Description
These creamy baked mashed potatoes are buttery, smooth, and loaded with flavor! They’re made extra rich with sour cream, heavy cream, and cheese, then baked until golden and slightly crispy on top. Perfect for holidays or any cozy meal!
Ingredients
- For the Mashed Potatoes:
- 3 lbs (1.3 kg) Yukon Gold or Russet potatoes, peeled and cubed
- 6 tablespoons unsalted butter, softened
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1/2 cup sour cream (adds tangy richness)
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder (optional)
- 1 cup shredded sharp cheddar cheese (or Gruyère for extra richness)
- 1/4 cup grated Parmesan cheese
- For Baking & Topping:
- 2 tablespoons butter, melted
- 1/2 cup shredded cheese (for topping, optional)
- 2 tablespoons chopped chives or parsley (for garnish)
Instructions
- 1. Boil the Potatoes
- Bring a large pot of salted water to a boil.
- Add potatoes and cook for 15-20 minutes, until fork-tender.
- Drain well and return to the pot.
- 2. Mash Until Creamy
- Add butter, heavy cream, sour cream, garlic, salt, pepper, and onion powder.
- Mash with a potato masher or use a hand mixer for extra smoothness.
- Stir in cheddar and Parmesan cheese until melted and combined.
- 3. Bake to Perfection
- Preheat oven to 375°F (190°C).
- Transfer mashed potatoes to a greased 9×13-inch baking dish.
- Smooth the top and brush with melted butter.
- Sprinkle with extra shredded cheese (if using).
- Bake uncovered for 25-30 minutes, until lightly golden on top.
- 4. Garnish & Serve
- Sprinkle with chopped chives or parsley.
- Serve warm and enjoy!
Notes
- Make-Ahead: Prepare up to 24 hours in advance, cover, and refrigerate. Bake before serving.
- Extra Crispy Top? Broil for the last 2-3 minutes for a golden crust.
- Make it Lighter: Swap half-and-half for heavy cream and use Greek yogurt instead of sour cream.
- Nutrition (Per Serving, Approximate)
- Calories: ~320
- Carbs: ~35g
- Fat: ~18g
- Protein: ~7g
- Sodium: ~450mg
Nutrition
- Calories: ~320
- Sodium: ~450mg
- Fat: ~18g
- Protein: ~7g
Your email address will not be published. Required fields are marked *