Buttery Baked Mashed Potatoes

I used to think mashed potatoes were just a side dish you threw together at the last minute—boil, mash, add butter, done. Then one Thanksgiving, my sister-in-law brought baked mashed potatoes to dinner, and I realized I’d been doing it all wrong my entire life.

Baking mashed potatoes after you make them changes everything. The top gets this golden, slightly crispy layer while the inside stays creamy. Plus, you can make them ahead of time, which means one less thing to stress about when you’re trying to get dinner on the table. Now I make them this way for every holiday, and honestly, for any Sunday dinner when I want something that feels a little special without a ton of extra work.

What Kind of Potatoes Should I Use?

Russet potatoes are really your best bet for this recipe because they’re starchy and fluffy, which makes them perfect for mashing. You could also use Yukon Golds if that’s what you have on hand – they’ll give you a slightly creamier, buttery-tasting result. I’d avoid waxy potatoes like red potatoes or fingerlings though, since they tend to get gummy when you mash them. When you’re picking out your russets at the store, look for ones that are firm with no green spots or sprouts, and try to choose potatoes that are roughly the same size so they cook evenly.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Russet potatoes: Yukon gold potatoes work great here and give you a naturally buttery flavor. Just keep the russets if you want that classic fluffy texture – they’re really the best choice for mashed potatoes.
• Cream cheese: Sour cream makes a good substitute if you’re out of cream cheese. Use the same amount and you’ll get a nice tangy flavor instead.
• Half and half: You can use whole milk for a lighter version, or go richer with heavy cream. If using milk, you might want to add a bit more butter to keep things creamy.
• Salted butter: Unsalted butter works fine – just add an extra pinch of salt to taste. Don’t skip the butter entirely though, as it’s what makes these potatoes so good.
• Chives: Green onions, parsley, or even crispy bacon bits make nice toppings if you don’t have chives around.

Watch Out for These Mistakes While Baking

The biggest mistake when making baked mashed potatoes is not draining the potatoes well enough after boiling, which leads to watery, thin mashed potatoes that won’t hold their shape in the oven – let them sit in the colander for a few minutes and even return them to the hot pot to steam off excess moisture.

Another common error is adding cold cream cheese or half and half directly to the potatoes, so make sure your cream cheese is fully softened at room temperature and warm your half and half slightly in the microwave for about 30 seconds to keep the potatoes fluffy.

To avoid a dried-out top layer, cover your casserole dish with foil for the first half of baking, then remove it for the last 15-20 minutes to get that golden finish.

Finally, don’t skip mashing the potatoes until they’re completely smooth before adding your dairy ingredients, as lumpy potatoes mixed with cream cheese will never get that restaurant-quality texture you’re after.

What to Serve With Baked Mashed Potatoes?

Baked mashed potatoes are the perfect side dish for just about any protein you’re serving for dinner. They pair beautifully with roasted chicken, grilled steak, or pork chops – basically anything with a good gravy or pan sauce that can pool into those creamy potatoes. I love serving them alongside green beans, roasted Brussels sprouts, or a simple side salad to balance out the richness. For a complete comfort food meal, add some meatloaf or pot roast to the table, and you’ve got yourself a dinner that’ll have everyone going back for seconds.

Storage Instructions

Store: Leftover baked mashed potatoes keep really well in the fridge for up to 4 days. Just cover the baking dish tightly with plastic wrap or foil, or transfer them to an airtight container. They might lose a tiny bit of their creamy texture, but they’re still delicious!

Freeze: You can totally freeze these for up to 2 months if you want to prep ahead. Let them cool completely, then portion into freezer-safe containers or bags. I like to freeze individual servings so I can thaw just what I need for a quick side dish.

Reheat: To warm them back up, cover with foil and bake at 350°F for about 20-30 minutes until heated through. You can also microwave individual portions, stirring halfway through. Add a splash of half and half or a pat of butter while reheating to bring back that creamy goodness.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2450-2700
• Protein: 40-48 g
• Fat: 115-125 g
• Carbohydrates: 315-340 g

Ingredients

For the mashed potatoes:

• black pepper to taste
• 8 oz cream cheese (room temperature for smooth mixing)
• 1/2 tsp salt
• 8 tbsp salted butter (I use Kerrygold for richness)
• 2 tbsp salted butter (for topping)
• 5 lbs russet potatoes (cut into 2-inch chunks before cooking)
• 1 cup half and half (makes it extra creamy and rich)

For Toppings (optional):

• chives (freshly chopped for best flavor)

Step 1: Prepare Potatoes and Start Cooking

• 5 lbs russet potatoes
• 1/2 tsp salt

Preheat your oven to 350°F and position a rack in the middle.

While the oven heats, cut the russet potatoes into 2-inch chunks and rinse them under cold water to remove excess starch.

This helps them cook more evenly and creates a smoother final texture.

Place the potatoes in a large pot, cover with cold water, add salt, and bring to a boil over high heat.

Cook for 10-15 minutes until the potatoes are very tender and a fork easily pierces them.

Step 2: Drain and Steam Potatoes

• steamed potatoes from Step 1

Drain the potatoes thoroughly in a colander, then return them to the pot.

Lower the heat to medium-low and let them steam in the residual heat for 3 minutes—this evaporates excess moisture and concentrates their flavor, which is essential for creamy mashed potatoes.

Remove the pot from heat.

Step 3: Mash and Mix in Dairy and Seasonings

• steamed potatoes from Step 2
• 8 tbsp salted butter
• 8 oz cream cheese
• 1/2 tsp salt
• black pepper to taste
• 1 cup half and half

Transfer the hot potatoes to a large bowl or stand mixer and begin mashing them until mostly smooth.

While they’re still hot, add the 8 tablespoons of melted butter, cream cheese, salt, and black pepper.

I like to use room-temperature cream cheese because it blends in more smoothly without creating lumps.

Slowly add the warm half and half, a little at a time, mixing gently with a hand masher or mixer on low speed until you reach a smooth, creamy consistency.

The potatoes should be fluffy and light, not gluey—stop adding half and half once you reach your desired texture.

Step 4: Assemble and Top Before Baking

• mashed potato mixture from Step 3
• 2 tbsp salted butter

Transfer the mashed potato mixture to a greased 9×13-inch baking dish and spread it into an even layer.

Cut the 2 tablespoons of salted butter into small cubes and scatter them across the top—these will create a golden, crispy layer as the potatoes bake.

I find that distributing the butter cubes evenly ensures every bite gets that rich, toasted flavor.

Step 5: Bake and Finish with Chives

• assembled potato dish from Step 4
• chives

Bake for 45 minutes at 350°F until the top is golden brown and the edges are slightly crispy.

Remove from the oven and let rest for 2-3 minutes before serving.

Garnish generously with freshly chopped chives right before serving to add a bright, fresh flavor that complements the richness of the potatoes.

Buttery Baked Mashed Potatoes

Delicious Buttery Baked Mashed Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 12 servings

Calories 2575 kcal

Ingredients

  

For the mashed potatoes:

• black pepper to taste
• 8 oz cream cheese (room temperature for smooth mixing)
• 1/2 tsp salt
• 8 tbsp salted butter (I use Kerrygold for richness)
• 2 tbsp salted butter (for topping)
• 5 lbs russet potatoes (cut into 2-inch chunks before cooking)
• 1 cup half and half (makes it extra creamy and rich)

For Toppings (optional):

• chives (freshly chopped for best flavor)

Instructions

 

• Preheat your oven to 350°F and position a rack in the middle. While the oven heats, cut the russet potatoes into 2-inch chunks and rinse them under cold water to remove excess starch. This helps them cook more evenly and creates a smoother final texture. Place the potatoes in a large pot, cover with cold water, add salt, and bring to a boil over high heat. Cook for 10-15 minutes until the potatoes are very tender and a fork easily pierces them.
• Drain the potatoes thoroughly in a colander, then return them to the pot. Lower the heat to medium-low and let them steam in the residual heat for 3 minutes—this evaporates excess moisture and concentrates their flavor, which is essential for creamy mashed potatoes. Remove the pot from heat.
• Transfer the hot potatoes to a large bowl or stand mixer and begin mashing them until mostly smooth. While they're still hot, add the 8 tablespoons of melted butter, cream cheese, salt, and black pepper. I like to use room-temperature cream cheese because it blends in more smoothly without creating lumps. Slowly add the warm half and half, a little at a time, mixing gently with a hand masher or mixer on low speed until you reach a smooth, creamy consistency. The potatoes should be fluffy and light, not gluey—stop adding half and half once you reach your desired texture.
• Transfer the mashed potato mixture to a greased 9x13-inch baking dish and spread it into an even layer. Cut the 2 tablespoons of salted butter into small cubes and scatter them across the top—these will create a golden, crispy layer as the potatoes bake. I find that distributing the butter cubes evenly ensures every bite gets that rich, toasted flavor.
• Bake for 45 minutes at 350°F until the top is golden brown and the edges are slightly crispy. Remove from the oven and let rest for 2-3 minutes before serving. Garnish generously with freshly chopped chives right before serving to add a bright, fresh flavor that complements the richness of the potatoes.