The Best Creamiest Baked Mashed Potatoes are pure comfort food at its finest. These potatoes are super smooth and fluffy with a golden, slightly crispy top that adds the perfect bite. Made with creamy butter, rich sour cream, and a touch of cheese, they melt in your mouth and bring classic homey vibes to any meal.
I love making these whenever family or friends come over because they always disappear fast! My secret is to bake them just long enough for the edges to get that little crust while keeping the inside extra creamy. It’s a simple trick that makes all the difference and guarantees smiles all around the table.
Serving these with a hearty stew, roasted chicken, or even a big holiday feast is my favorite way to enjoy them. Honestly, they’re so good that sometimes I catch myself sneaking bites straight from the dish before dinner even starts. Trust me, once you try this recipe, these mashed potatoes will steal the show every time.
Key Ingredients & Substitutions
Potatoes: Russet and Yukon Gold are the best for creamy mashed potatoes. Russets are starchy and fluffy, while Yukon Golds are buttery and smooth. You can mix both for best results.
Butter: Using unsalted butter lets you control the saltiness better. If you want, salted butter works too! The extra butter on top before baking adds a rich, golden finish.
Sour Cream: It adds tang and creaminess. If you don’t have sour cream, plain Greek yogurt is a good substitute and adds a bit of protein too.
Milk or Cream: Whole milk keeps it creamy without being too rich. Heavy cream makes it ultra-rich but can be swapped for half-and-half or any plant-based milk if you want a dairy-free version.
Cheese (optional): Sharp cheddar adds depth and extra creaminess but feel free to skip or use mild cheese like Monterey Jack. Parmesan works well too!
How Can You Get the Creamiest Texture Without Gluey Potatoes?
Here’s the secret to that perfect creamy texture:
- Boil potatoes in cold water to cook evenly and prevent toughness.
- Drain well—excess water makes mash watery and runny.
- Mash while potatoes are hot to absorb butter and dairy smoothly.
- Warm milk or cream before adding; cold liquids cool potatoes and reduce creaminess.
- Use a potato masher or ricer instead of a blender to avoid a gummy texture.
One more tip: don’t overmix! Mix just until smooth so potatoes stay light and fluffy, not gluey. Then bake just until the top is golden brown for a nice crust and creamy inside.
Equipment You’ll Need
- Large pot – big enough to boil all the potatoes evenly without crowding.
- Potato masher or ricer – makes the potatoes smooth without turning them gluey.
- Mixing bowl or the pot – for mixing in butter, sour cream, and milk easily.
- Oven-safe baking dish – where the mashed potatoes get their golden, crispy top.
- Wooden spoon or spatula – to smooth the potatoes in the dish before baking.
Flavor Variations & Add-Ins
- Add roasted garlic – mash in a few cloves for a sweet, mellow garlic flavor.
- Stir in cooked bacon bits – adds smoky crunch that pairs well with creamy potatoes.
- Mix in chopped green onions or chives – gives a fresh, mild onion bite for contrast.
- Swap cheddar for Gruyère or Parmesan cheese – offers a nuttier, richer taste for a twist.
The Best Creamiest Baked Mashed Potatoes
Ingredients You’ll Need:
For The Mashed Potatoes:
- 3 pounds russet or Yukon gold potatoes, peeled and quartered
- 4 tablespoons unsalted butter, plus more for topping
- 1/2 cup sour cream
- 1/2 cup whole milk or heavy cream
- 1 cup shredded sharp cheddar cheese (optional for extra creaminess)
- Salt, to taste
- Freshly ground black pepper, to taste
- Pinch of garlic powder (optional)
- Fresh parsley or chives, finely chopped (optional garnish)
- Paprika for sprinkling on top (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 15-20 minutes to boil the potatoes, and around 20-25 minutes of baking time. In total, expect roughly 50-55 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Potatoes:
Preheat your oven to 375°F (190°C). Place the peeled and quartered potatoes in a large pot, cover them with cold water, and add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes.
2. Mash and Mix:
Drain the potatoes well, then return them to the pot or a large bowl. While still hot, add butter and mash thoroughly until smooth. Warm the milk or cream gently, then stir it in along with the sour cream. Mix until creamy. Season with salt, pepper, and garlic powder if using. Fold in shredded cheddar cheese if desired.
3. Bake the Potatoes:
Transfer the mashed potatoes to a buttered baking dish. Smooth the top and dot with extra butter. Sprinkle lightly with paprika for some color. Bake in the preheated oven for 20-25 minutes, or until the top is lightly browned and slightly crispy. Garnish with fresh parsley or chives if you like, and serve hot with an extra pat of butter on top for extra richness.
Can I Use Frozen Mashed Potatoes for This Recipe?
You can, but thaw them completely in the fridge overnight first. Warm them gently on the stove or microwave, then transfer to a baking dish and bake as directed to get that crispy top.
How Do I Store Leftover Baked Mashed Potatoes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the creamy texture and crispy top.
Can I Make This Recipe Dairy-Free?
Yes! Substitute butter with a plant-based alternative and use coconut milk, almond milk, or another dairy-free milk instead of whole milk or cream. Use dairy-free sour cream to keep the creaminess.
Can I Add Other Flavors to These Mashed Potatoes?
Absolutely! Add roasted garlic, cooked bacon bits, or fresh herbs like rosemary or thyme for extra flavor. Just fold them in before baking.
