The Best Creamiest Baked Mashed Potatoes are everything you want from a comforting side dish. These potatoes are rich and smooth, packed with butter and cream to make every bite melt in your mouth. The tops get a lovely golden crust from baking, giving just the right amount of texture alongside the creamy inside.
I love making these for family dinners because they always disappear quickly. My secret is to use Yukon Gold potatoes for that naturally buttery flavor and to mash them just enough so they’re velvet smooth but not gluey. Adding a little garlic powder or chives gives them a nice touch without overpowering the cozy flavor.
My favorite way to serve these is right out of the oven with a sprinkle of fresh parsley or extra cheese on top. They pair perfectly with roasted chicken or a big pot roast, especially when you scoop up a bit of gravy with them. These creamy mashed potatoes have become one of those dishes that bring everyone to the table with a smile every time.
Key Ingredients & Substitutions
Yukon Gold Potatoes: These are my go-to because they’re naturally creamy and buttery. Russet potatoes work too but can be a bit fluffier. Avoid waxy potatoes like red potatoes—they won’t get as creamy.
Butter: Unsalted butter lets you control the salt level better. If you want a dairy-free option, try vegan butter or olive oil for richness.
Milk or Cream: Whole milk is great for smoothness, but heavy cream makes these even richer. For a lighter version, use half-and-half or a plant-based milk like oat milk (unsweetened).
Sour Cream: This adds tang and creaminess. Greek yogurt is a nice substitute if you want a bit less fat, or just leave it out and add a touch more butter.
Garlic Powder & Herbs: Garlic powder gives gentle flavor without chunks. Fresh chives or rosemary on top make for a tasty, fresh finish but aren’t required.
How Do You Make These Mashed Potatoes So Creamy and Light, Not Gluey?
Getting creamy, fluffy mashed potatoes without turning them gluey is all about technique.
- Start by peeling and cutting potatoes evenly so they cook at the same rate.
- Always boil potatoes in cold water with salt, then bring to a simmer—this prevents the outside from cooking too fast and getting mushy before the center is done.
- Drain well, then mash when still warm. Use a potato masher or electric mixer on low to avoid overworking the starch.
- Add warm butter and milk gradually and mix until just combined. Cold dairy can cool the potatoes and make them firmer.
- Don’t overmix! When you see creamy, stop mashing. Overmixing releases starch, making them sticky.
- Finish with a scoop of sour cream for extra smoothness and tang.
Equipment You’ll Need
- Large pot – perfect for boiling potatoes evenly without crowding.
- Potato masher or electric mixer – helps you mash potatoes smooth without overworking them.
- Measuring cups and spoons – to get the butter, milk, and seasonings just right.
- Baking dish (8×8 or similar) – holds the mashed potatoes while baking to get that golden top.
- Wooden spoon or spatula – handy to stir and spread mashed potatoes evenly in the dish.
Flavor Variations & Add-Ins
- Mix in shredded cheddar or Parmesan cheese for a cheesy twist that melts perfectly during baking.
- Add cooked and crumbled bacon for smoky, salty bites throughout the creamy potatoes.
- Stir in roasted garlic instead of garlic powder for a richer, sweeter garlic flavor.
- Fold in steamed broccoli florets or sautéed spinach to add color and a veggie boost.
The Best Creamiest Baked Mashed Potatoes
Ingredients You’ll Need:
For the Mashed Potatoes:
- 3 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1 cup whole milk (or heavy cream for extra richness)
- 1/2 cup unsalted butter, plus extra for topping
- 1/2 cup sour cream
- 2 teaspoons garlic powder
- Salt, to taste
- Freshly ground black pepper, to taste
For Garnish (optional):
- Fresh chopped chives or rosemary
How Much Time Will You Need?
This recipe takes about 40 minutes in total: 10 minutes for prep, 15-20 minutes to boil the potatoes until tender, and 25-30 minutes baking time. It’s a straightforward process that gives you creamy mashed potatoes with a lovely golden crust.
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by preheating your oven to 350°F (175°C). Peel and chop your Yukon Gold potatoes into chunks of roughly equal size to cook evenly. Place them into a large pot, cover with cold water, and add a pinch of salt.
2. Cook the Potatoes:
Bring the pot to a boil over high heat, then reduce the heat to a simmer. Cook the potatoes for 15-20 minutes or until they are very tender when poked with a fork.
3. Mash the Potatoes and Mix the Ingredients:
Drain the potatoes well and return them to the pot or a large bowl. Warm your milk or cream with the butter together until the butter has melted and the mixture is warm (not boiling). Mash the potatoes using a potato masher or electric mixer until smooth. Slowly add the warm milk and butter mixture, stirring until creamy and combined. Add sour cream and garlic powder, then season generously with salt and pepper to taste.
4. Bake the Mashed Potatoes:
Transfer your creamy mashed potatoes to a greased baking dish and smooth the top with a spatula. Dot with extra butter and sprinkle with chopped herbs if you like. Bake in the preheated oven for 25-30 minutes until the top turns lightly golden and starts to crisp around the edges.
5. Serve and Enjoy:
Remove from the oven and let the potatoes rest for a few minutes. Serve warm with a pat of butter on top for extra richness. These mashed potatoes are perfect as a flavorful, creamy side dish that everyone will love!
Can I Use Russet Potatoes Instead of Yukon Gold?
Yes, you can use Russet potatoes if Yukon Golds aren’t available. Just be aware that Russets tend to be fluffier and less creamy, so you might want to add a little extra butter or cream to achieve the same richness.
How Do I Store Leftover Baked Mashed Potatoes?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in the oven at 350°F (175°C) until heated through, or microwave in short bursts, stirring occasionally for even warmth.
Can I Prepare This Recipe Ahead of Time?
Absolutely! You can make the mashed potatoes up to the point of baking, cover the dish tightly, and refrigerate for up to 24 hours. When ready, add butter on top and bake as directed.
What Can I Use as a Dairy-Free Substitute?
For a dairy-free version, replace butter with olive oil or a vegan butter substitute, and use unsweetened plant-based milk like almond or oat milk in place of dairy milk or cream. Skip the sour cream or substitute with a dairy-free yogurt.
