Description
These Creamiest Baked Mashed Potatoes are rich, buttery, and incredibly smooth. Made with cream cheese, sour cream, and plenty of butter, they’re baked to golden perfection with a lightly crisp top. Perfect as a side dish for holidays, family dinners, or any time you’re craving comfort food.
Ingredients
Units
Scale
- 4 lbs Yukon Gold potatoes, peeled and cut into chunks
- 1/2 cup unsalted butter, softened (plus extra for greasing and topping)
- 4 oz cream cheese, softened
- 1 cup sour cream
- 1/2 cup whole milk or heavy cream (adjust for desired consistency)
- 2 tsp garlic powder (optional)
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1/2 cup grated Parmesan cheese (optional, for topping)
- Fresh chives or parsley, chopped (for garnish)
Instructions
- Prepare the potatoes:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
- Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat and cook for 15–20 minutes or until the potatoes are fork-tender.
- Mash the potatoes:
- Drain the cooked potatoes and return them to the pot. Mash until smooth using a potato masher or a ricer.
- Add butter, cream cheese, sour cream, and milk. Mix until creamy and well combined. Stir in garlic powder, salt, and pepper. Adjust seasoning to taste.
- Assemble the dish:
- Transfer the mashed potatoes to the prepared baking dish, spreading them out evenly.
- Dot the top with small pieces of butter and sprinkle with Parmesan cheese if using.
- Bake the potatoes:
- Bake for 25–30 minutes, or until the top is golden and slightly crisp.
- Serve:
- Garnish with fresh chives or parsley before serving. Enjoy hot!
Notes
- For extra decadence, replace part of the milk with heavy cream.
- Potatoes can be prepared and assembled up to a day in advance. Store covered in the refrigerator and bake just before serving.
- Yukon Gold potatoes are ideal for their creamy texture, but Russet potatoes work well too.