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.
Why bake your mashed potatoes? Baking gives the potatoes time to heat through, lets all those buttery, creamy flavors come together, and creates a lightly golden top. I'm all for the crispy topping!
You will also love my Southern Buttermilk Mashed Potatoes and Au Gratin Potatoes with Bacon and Cheese. Drizzle these in my Easy Giblet Gravy Recipe, Homemade Turkey Gravy from Drippings, or Yellow Gravy Without Drippings.
Mashed Potatoes Ingredients
- Potatoes: You can use a few different types. Russet potatoes are high in starch, so they mash up light and fluffy and soak up butter and cream beautifully. Yukon gold potatoes are naturally buttery and perfect for rich, smooth, creamy mashed potatoes. Red Potatoes are great for a more rustic mash, especially if you leave the skins on.
- Cream cheese or Boursin cheese: Now either of these are going to add richness, and the best smooth texture. If you like creamy potatoes, don't skip.
- Garlic cloves
- Heavy whipping cream: Feel free to swap it using milk or half and half. Keep in mind, there will be a texture difference because cream is thicker.
- Butter
- Milk
- Salt and pepper to taste
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.
Baked Mashed Potatoes Recipe
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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.
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.
Peeling is traditional, but leaving the skins on (especially with Yukon Golds or red potatoes) adds texture and nutrients.
The key is adding enough butter and dairy before baking. Mashed potatoes naturally absorb moisture as they sit, and baking can dry them out if you aren't careful. Make sure they're nice and creamy before they go into the oven, and avoid baking them uncovered for too long.
Mash them while warm and avoid overmixing, especially if using a mixer. Potatoes release starch when they're mashed, and too much mixing turns that starch into a sticky, gluey mess. Skip the blender or food processor. Use a potato masher or ricer and stop mixing once they're smooth.
Absolutely. Half-and-half is a great all-in-one option for creaminess.
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.
Stick a fork into the center of a potato. It should slide right through with little resistance. If you have to force it, keep cooking. You want them completely tender so you aren't left with hard lumps when you mash.
Too much moisture is usually the problem. Make sure you drain the potatoes thoroughly after boiling. I like to return them to the warm pot for a minute or two so any excess moisture can evaporate before adding the butter and cream.
Absolutely! This is one of my favorite things about baked mashed potatoes, especially for Thanksgiving and holiday dinners. Prepare the mashed potatoes, transfer them to your baking dish, cover tightly, and refrigerate for up to 2 days. When you're ready to serve, bake until heated through. You may need to add a splash of cream or milk to bring back that creamy texture.
Reheat in the oven at 350°F covered with foil until warm, adding a splash of milk or cream to bring back moisture.
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.
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.
Asha says
I've never baked them before, so I was skeptical. They turned out great. What can't you do, Brandi?
staysnatched says
That's what I like to hear!