These are the creamiest, most decadent mashed potatoes. You’ll think you are eating at a five star restaurant when you take a bite because they are amazing! Baking the mashed potatoes makes them so rich and flavorful.
These mashed potatoes pair perfectly with a basket of cloverleaf buttery herb rolls.
My family loves these creamy baked mashed potatoes!! My son actually rates all the meals I make and this get’s a solid 11/10.
These mashed potatoes are very fluffy. They actually get baked in the oven after you prepare them, which makes all the flavors come together.
They have a bit of a crisp top, which is pure perfection.
They are just about the most comforting side dish I can think of and so versatile in what you can serve them with.
Since we’re coming on Thanksgiving, obviously these are the ideal side dish for the Thanksgiving table.
But for the rest of the year these are a great side dish for these juicy oven baked chicken drums.
The thing that makes these mashed potatoes so special is all the ingredients that make them just so creamy. Like half and half, cream cheese and butter.
Hey, it’s the holiday’s and we can get crazy if we want!
I know it’s a lot of dairy but you can’t have total mashed potato decadence and not indulge.
It’s worth it. I could sit down to a plate of these for my dinner. These are the best, ever.
Baked Mashed Potatoes
If you’ve never baked mashed potatoes, today is your day!
Baking these mashed potatoes makes them super fluffy, creamy, delicious, just all the things.
One of my mashed potatoes tricks for really fluffy potatoes is to steam your boiled potatoes.
This means after you’ve boiled them, drained the water, you keep the potatoes in the pot and cook them for 3 minutes on low heat. It releases any excess moisture and makes them really fluffy.
Excess water is what can make your mashed potatoes have that gummy texture. That and over mixing.
Another of my mashed potato tricks is to add melted butter to the potatoes when you first start mashing them. The butter clings to the hot steamy potatoes.
Plus adding in cream cheese and half and half makes these so rich and decadent. All the flavors meld together while they bake.
They are really good without being baked, but baking them works magic and makes them about a million times better.
They bake for 45 minutes at 350 degrees. You’ll see a beautiful golden layer start to form and they will get puffy.
Check out some frequently asked questions when it comes to baked mashed potatoes. You may find some helpful tips.
- Can I substitute the half and half for milk? Totally, they will still taste amazing but will be just a bit less and rich and decadent.
- Can I make these in the crockpot? I haven’t tried this recipe in the crockpot but I would love to and if you do, please leave a comment letting me know!
- How do you know when potatoes are ‘fork tender’? This means that you can press the fork prongs into the potatoes and it will break through it. If you have a lot of resistance and it doesn’t split the potato, then they need to cook longer.
- Can these mashed potatoes be made for two? Yes! Just half the recipe, you’ll have some leftover but in my experience these mashed potatoes leftover get eaten….fast.
- Thanksgiving Herb Stuffing – a homemade recipe using fresh sage, thyme and rosemary
- Buttery Olive Oil Baked Honey Carrots – a crowed favorite easy recipe
- Cranberry Cheesecake Bars – an easy holiday cheesecake recipe
- Pumpkin Roll With Cream Cheese Frosting – soft pumpkin cake with silky sweet cream cheese frosting inside
- Apple Crisp With Oats Topping – a classic apple crisp recipe
- Spatchcock Turkey (A Holiday Recipe) – a quick and easy turkey recipe, saving oven space as well
- Cloverleaf Dinner Rolls – frozen dinner rolls get a fancy update with this easy recipe
The Best Creamiest Baked Mashed Potatoes
- 3 lbs russet potatoes peeled and cubed
- 4 tbsp butter melted (plus extra for topping)
- 4 oz cream cheese softened
- 3/4 c half and half
- 1/2 tsp salt plus more to taste if needed
- Peel the potatoes and chop them into cubes, add them to a pot and cover with water and a few big pinches of salt
- Boil until they are fork tender
- Drain the water from the potatoes, keeping the potatoes in the pan return them to the stovetop over low heat
- Steam for 3 minutes, this allows extra moisture to escape giving you fluffy mashed potatoes (instead of gummy)
- Add the potatoes to a large bowl or stand mixer
- Beat on low until they are broken up
- Add the melted butter
- Add the cream cheese, half and half, 1/2 tsp salt and fresh ground pepper
- Continue beating until smooth
- Spread into a baking dish
- Optionally top with a few small pats of butter
- Bake for 45 minutes
- Remove from the oven and serve
Did you make this recipe? I’d love for you to leave a review! Scroll all the way down to the comment box.