Creamy Baked Mashed Potatoes

11:57 PM

Creamy Baked Mashed Potatoes are the perfect side dish for any meal, but for a holiday meal, you might say they are superb in every way.  Starting with, they can be made ahead and then refrigerated until time for your holiday meal.

These Creamy Baked Mashed Potatoes are rich, velvety smooth, and so decadent.  Let me just say, my family loves my mashed potatoes, but when I make these, I raise the bar.


Honestly, they are so decadent, so rich, so buttery, that I reserve these for special occasions and holidays.

For our Christmas dinner, while the Prime Rib Roast is resting under a foil tent, the ideal time to put the Magic Green Beans and the Creamy Baked Mashed Potatoes in the oven is now. This will benefit  everything coming together at the right time. 

There are a few secrets to making mashed potatoes extra velvety and flavorful.  

  • Start cooking the potatoes on medium high heat in a pot of cold water.  This will keep the potatoes fluffy when it is time to break them up to mash them.  This will keep the potatoes creamy and velvety instead of taking on a gluey texture

  • Drain and dry the potatoes by putting the potatoes back in the hot pot they were cooked in and letting them rest in it for a few minutes, but not cooling off.  Or transfer the drained potatoes onto a baking sheet pan and rest for a few minutes but not cool off.  Once dried transfer them back to the pot they were cooked in.

  • Warm the milk in a saucepan.  Do not boil the milk.  Just heat the milk until it is hot and not boiling.

  • Add cold butter to the hot potatoes allowing the butter to melt distributing the milk and fat solids evenly.   

  • These are great to prepare a couple of days ahead, but be sure to set them out 30 minutes to an hour before baking them.   This will keep them from sweating when they begin to bake.


Below under the next heading, I give a list of preferred ingredients, tips, and cooking instructions to the 
Creamy Baked Mashed Potatoes and similar recipe ideas you can have. 

Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.


  • Large stockpot

  • Potato masher or handheld mixer

  • Casserole dish

  • Potatoes

  • Whole milk

  • Whipping (heavy) cream

  • Butter

  • Salt

  • Pepper

  • Parsley


  • Place potatoes in cold water, add salt and bring to a boil.  Boil until a fork easily breaks up the potato cube.  

  • Drain the potatoes in a colander well, leaving no water around the potatoes.  Place the potatoes back in the hot stockpot they were cooked in. 

  • Break up the potatoes with a potato masher or a handheld electric mixer.  While mashing the potatoes, heat the whole milk and the heavy cream until hot but not boiling.

  • Add cold butter chunks, salt, and pepper, mix together.  Add half of the heated milk mixture, mix well.  Add the other half of the heated milk mixture as needed for the right consistency.  You can always add more, but not take away, so it is better to add gradually.

  • Whip the potato mixture until light and fluffy.  Check for more salt and pepper.

  • Spray a casserole dish (2 quarts) with cooking spray.

  • Spread the potato mixture into the prepared casserole dish.  Make swirls on the top to cradle the melted butter after baking.  If baking the potatoes later, cover with plastic wrap and place in the refrigerator overnight or for up to two days.

  • If you are baking right away, bake for 30-40 minutes at 350 degrees F.  While the potatoes are baking in a saucepan melt 1/2 cup butter.

  • Remove the baked mashed potatoes from the oven and immediately pour the melted butter evenly across the top of the potatoes.

  • Garnish with minced parsley.

Note if you are taking this from the refrigerator, let the potatoes sit out at room temperature. This will keep them from sweating when they begin to bake.


Kay Little
Kay Little

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