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The Best Creamiest Baked Mashed Potatoes

These mashed potatoes are creamy, decadent, and baked to perfection. Cream cheese, half and half, and butter make them rich and flavorful, just like something you’d get at a five-star restaurant.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • 5 lbs russet potatoes, peeled and cubed
  • 8 tbsp salted butter, melted
  • 2 tbsp salted butter, cold
  • 8 oz cream cheese, softened and cubed
  • 1 cup half and half, warmed
  • 0.5 tsp salt, plus more as needed
  • pepper, to taste
  • optional: chopped chives for topping

Equipment

  • large pot for boiling potatoes
  • Mixer or potato masher to mash the potatoes
  • 9×13 baking dish for baking potatoes

Method
 

  1. Preheat oven to 350°F. Peel and cube potatoes. Rinse thoroughly and place in a large pot with water and salt. Boil 10–15 minutes until fork tender. Drain and return to pot.
  2. Steam potatoes on low heat for 3 minutes to remove excess moisture.
  3. Beat potatoes on low in a stand mixer or with hand mixer until broken up. Add melted butter, salt, and pepper. Mix in cream cheese. Slowly add warm half and half until desired creaminess is reached.
  4. Spread potatoes into greased 9×13 dish. Top with cubes of cold butter. Bake 45 minutes at 350°F.
  5. Remove from oven, garnish with chives if desired, and serve hot.

Notes

Cut potatoes evenly to ensure they cook consistently. Steam after boiling to release extra moisture for fluffier texture. Don’t add all half and half at once—adjust to your preferred consistency. Can be made ahead and refrigerated before baking. For a cheesy twist, add sharp white cheddar and gouda.