The Best Creamiest Baked Mashed Potatoes Recipe

Introduction

These Creamiest Baked Mashed Potatoes are the ultimate comfort food—rich, buttery, and fluffy with a golden baked crust. Perfect for holidays or cozy dinners, they bring warmth and satisfaction to any meal.

Ingredients

• 3 pounds russet or Yukon gold potatoes, peeled and cubed
• 1/2 cup unsalted butter, melted
• 1 cup sour cream
• 1/2 cup whole milk (warm)
• 4 ounces cream cheese, softened
• 1 teaspoon garlic powder (optional but delicious!)
• Salt and black pepper, to taste
• 1/4 cup grated Parmesan cheese (for topping, optional)
• Fresh chives or parsley, for garnish

Instructions

1. Step 1: Add the cubed potatoes to a large pot of salted water. Bring to a boil and cook for 15–20 minutes, until the potatoes are fork-tender. Drain well.
2. Step 2: Return the hot potatoes to the pot or a large bowl. Add melted butter, sour cream, cream cheese, and warm milk. Mash with a potato masher or whip with a hand mixer until smooth and fluffy.
3. Step 3: Stir in garlic powder, salt, and black pepper to taste. Add a little more milk if you want a creamier consistency.
4. Step 4: Spoon the mashed potatoes into a greased baking dish. Smooth the top with a spatula and sprinkle with Parmesan cheese if using.
5. Step 5: Bake in a preheated oven at 375°F (190°C) for 25–30 minutes, until the top is lightly golden and edges are bubbling.
6. Step 6: Remove from the oven and garnish with chopped fresh chives or parsley. Serve warm.

Tips & Variations

• Don’t overmix the potatoes to avoid a gummy texture; mash gently for fluffiness.
• Make ahead by preparing the mashed potatoes up to two days in advance, refrigerate, and bake before serving.
• For extra flavor, add shredded cheddar or mozzarella into the mash.
• Try a garlic herb version by adding roasted garlic and fresh thyme or rosemary.
• Lighten up by swapping sour cream with Greek yogurt and using low-fat milk.
• Create a loaded baked potato style with crispy bacon bits, cheddar, and green onions.

Storage

Store leftover baked mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short bursts, stirring occasionally. Add a splash of milk when reheating to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, russet and Yukon gold work best for creaminess, but you can also try red potatoes for a different texture. Just make sure they are peeled and cooked until very tender.

How can I make this recipe vegan?

Substitute butter, sour cream, and cream cheese with plant-based alternatives, and use your favorite non-dairy milk. The result will still be creamy and delicious.

The Best Creamiest Baked Mashed Potatoes Recipe

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4.7 from 129 reviews

These Creamiest Baked Mashed Potatoes are the ultimate comfort food—rich, buttery, and fluffy mashed potatoes baked to a golden perfection. Featuring a decadent blend of sour cream, cream cheese, and Parmesan, this recipe transforms classic mashed potatoes into a creamy, cheesy side dish ideal for family dinners and holiday feasts.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 25 minutes baking + 15-20 minutes boiling
• Total Time: 55-60 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 3 pounds russet or Yukon gold potatoes, peeled and cubed

Dairy & Fats

• 1/2 cup unsalted butter, melted
• 1 cup sour cream
• 1/2 cup whole milk, warmed
• 4 ounces cream cheese, softened
• 1/4 cup grated Parmesan cheese (for topping, optional)

Seasonings & Garnishes

• 1 teaspoon garlic powder (optional)
• Salt, to taste
• Black pepper, to taste
• Fresh chives or parsley, for garnish

Instructions

1. Boil the potatoes: Place the peeled and cubed potatoes into a large pot of salted water. Bring to a rolling boil and cook for 15 to 20 minutes until the potatoes are fork-tender. Drain thoroughly to remove all excess water.
2. Mash and mix: Return the hot, drained potatoes back to the pot or transfer to a large bowl. Add the melted butter, sour cream, softened cream cheese, and warm milk. Using a potato masher or electric hand mixer, mash the potatoes until smooth and fluffy, ensuring the mixture is well blended and creamy.
3. Season: Stir in the garlic powder (if using), then add salt and freshly ground black pepper to taste. Adjust the texture by adding a splash more warm milk if needed to achieve your desired creaminess.
4. Transfer and bake: Grease a baking dish with butter or non-stick spray. Spoon the mashed potatoes into the dish, smoothing the top evenly with a spatula. Sprinkle the grated Parmesan cheese over the surface if using.
5. Bake to perfection: Place the baking dish in a preheated oven at 375°F (190°C) and bake for 25 to 30 minutes, or until the top is lightly golden and the potatoes are bubbling around the edges.
6. Garnish and serve: Remove the potatoes from the oven and let cool slightly. Garnish with freshly chopped chives or parsley before serving warm alongside your favorite main courses.

Notes

• Do not overmix the potatoes to avoid a gummy texture; mash gently for fluffiness.
• You can prepare the mashed potatoes up to two days ahead, refrigerate, and then bake before serving.
• For extra richness, stir in shredded cheddar or mozzarella cheese before baking.
• Recipe variations include adding roasted garlic and fresh herbs or using Greek yogurt and low-fat milk for a lighter version.
• Try topping with crispy bacon bits and green onions for a loaded baked potato style.

Keywords: baked mashed potatoes, cremamy mashed potatoes, potato side dish, holiday side, comfort food, cheesy mashed potatoes