This recipe is straight from my Southern kitchen playbook, where we believe potatoes should be indulgent and seasoned right every single time. I’ve spent years in my kitchen making sure my mashed potatoes are rich, fluffy, and full of flavor that sticks with you. I have done all of the heavy lifting for you, so you can trust this recipe works and turns out perfect every time.
You will also love my Southern Buttermilk Mashed Potatoes and Au Gratin Potatoes with Bacon and Cheese.
Mashed Potatoes Ingredients
- Potatoes: You can use a few different types. Russet Potatoes have high starch content, mash up light and airy, and soak in butter and cream beautifully. Yukon Gold Potatoes have medium starch with a naturally buttery flavor, makes for smooth, creamy mashed potatoes without getting gluey. Red Potatoes have a waxy texture with a slightly earthy flavor; can be mashed with skins on for more texture.
- Cream cheese or Boursin cheese: Adds richness, a smooth texture, and a tangy, savory flavor that takes mashed potatoes from simple to indulgent.
- Garlic cloves: Fresh garlic infuses the potatoes with flavor that’s comforting.
- Heavy whipping cream: Makes the potatoes extra creamy and decadent, with just the right amount of richness.
- Butter: Adds richness, a velvety mouthfeel, and that unmistakable comfort food flavor.
- Milk: Lightens the creaminess so the texture stays silky. Any milk will work.
- Salt and pepper to taste: Simple, but essential for bringing all the flavors together and making every bite pop.
How to Make Baked Mashed Potatoes
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Preheat the oven: Set your oven to 350 degrees so it’s hot and ready when the potatoes are done.
- Boil the potatoes: Add the peeled and cubed potatoes to a large pot, cover with cold salted water, and bring to a boil. Use enough water to completely cover the potatoes. Cook until fork-tender, about 15–20 minutes.
- Drain and mash: Drain well, then return the potatoes to the pot. Add butter, cream cheese or Boursin cheese, heavy whipping cream and milk. Mash until smooth and creamy, seasoning with salt and pepper to taste. Taste repeatedly and adjust the spices as necessary. This is important to avoid bland potatoes.You can melt the butter first if you wish. I usually don't because it will melt on it's own when added to the potatoes.
- Transfer to baking dish: Spread the mashed potatoes evenly in a lightly greased 9x13-inch baking dish or 12 inch cast iron skillet. Dot with extra butter for a golden, bubbly top. You can also add a sprinkle of paprika for color.
- Bake: Place in the oven and bake for 35-45 minutes, until heated through and the top is slightly golden.
- Serve: Garnish with chopped chives or parsley.
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Mix-in and Add-ins Ideas
- Shredded cheddar, parmesan, or gruyère cheese
- Roasted garlic cloves
- Crispy bacon bits
- Caramelized onions
- Sautéed mushrooms
- Chopped green onions or chives
- Fresh herbs (parsley, thyme, rosemary)
- Jalapeños
- Spinach or kale (sautéed before adding)
- Garlic powder or onion powder
- Smoked paprika
- Creole or Cajun seasoning
- Ranch seasoning
- Italian seasoning
- Everything bagel seasoning
Frequently Asked Questions and Pro Tips
Yes, assemble them in the baking dish, cover tightly, and refrigerate for up to 2 days before baking. Add additional baking time if starting from cold. This varies, so I recommend getting the potatoes to room temperature before baking, if you want a precise timeline.
Yes, cool completely, wrap well in foil or plastic wrap, and freeze for up to 3 months. Thaw in the fridge overnight before reheating in the oven.
Mash them while warm and avoid overmixing, especially if using a mixer. Overworking releases starch, which can make them gummy.
Absolutely. Half-and-half is a great all-in-one option for creaminess.
Reheat in the oven at 350°F covered with foil until warm, adding a splash of milk or cream to bring back moisture.
Yes, substitute dairy-free butter and plant-based milk. Full-fat coconut milk adds creaminess without a strong coconut flavor.
Yes, make my Slow Cooker Crockpot Mashed Potatoes recipe.
Peeling is traditional, but leaving the skins on (especially with Yukon Golds or red potatoes) adds texture and nutrients.
Pair With These Recipes
I love hearty main dishes like Smothered Turkey Wings, Fried Chicken recipe, Marry Me Meatballs, and Southern Candied Sweet Potato Yams.
Creamy Baked Mashed Potatoes Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 4-5 pound potatoes Peeled and diced into 1 inch cubes.
- 8 oz cream cheese (softened) or 10oz Boursin cheese, 2 packages. This is what I use.
- ½ stick unsalted butter Measured solid.
- 4-5 garlic cloves Minced
- ½ cup heavy whipping cream
- ½ cup milk
- salt and pepper to taste
Instructions
- Set your oven to 350 degrees so it’s hot and ready when the potatoes are done.
- Add the peeled and cubed potatoes to a large pot, cover with cold salted water, and bring to a boil. Use enough water to completely cover the potatoes. Cook until fork-tender, about 15–20 minutes.
- Drain well, then return the potatoes to the pot. Add butter, cream cheese or Boursin cheese, heavy whipping cream and milk. Mash until smooth and creamy, seasoning with salt and pepper to taste. Taste repeatedly and adjust the spices as necessary. This is important to avoid bland potatoes.You can melt the butter first if you wish. I usually don't because it will melt on it's own when added to the potatoes.
- Spread the mashed potatoes evenly in a lightly greased 9x13-inch baking dish or 12 inch cast iron skillet.
- Dot with extra butter for a golden, bubbly top. You can also add a sprinkle of paprika for color.
- Place in the oven and bake for 35-45 minutes, until heated through and the top is slightly golden. If you want a golden brown top, it may take an additional 5 minutes.
- Garnish with chopped chives or parsley.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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