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Creamiest Baked Mashed Potatoes

Creamiest baked mashed potatoes in a black bowl, topped with melted butter, chopped chives, and black pepper.
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These ultra-creamy baked mashed potatoes are the ultimate make-ahead side dish, perfect for holiday dinners or cozy weeknights. Made by baking instead of boiling, they’re rich, buttery, and reheat beautifully.

Ingredients

Scale
  • 3½ pounds Russet potatoes
  • 2 cups heavy cream
  • 8 tablespoons unsalted butter, divided
  • 1½ teaspoons salt
  • Chives, for serving

Instructions

  1. Preheat the oven to 450°F and prick each potato several times with a fork.
  2. Place the potatoes directly on the oven rack and bake for 50–60 minutes until very soft.
  3. While still hot, cut potatoes in half and scoop out the flesh into a stand mixer bowl, discarding skins.
  4. Break down potatoes with a masher or fork, then beat on low speed until smooth.
  5. Meanwhile, heat the cream and 6 tablespoons butter in a saucepan until simmering.
  6. Remove the mixer bowl and gently fold in the hot cream and butter using a spatula until fully combined.
  7. Stir in salt, adjust to taste, and transfer to a microwave-safe bowl.
  8. Cover tightly with plastic wrap and refrigerate for up to 2 days.
  9. To reheat, poke holes in plastic wrap and microwave at 75% power for about 14 minutes, stirring halfway through.
  10. Top with remaining 2 tablespoons butter and chopped chives before serving.

Notes

  • Use a potato ricer for ultra-smooth texture.
  • Don’t overmix to avoid gluey texture.
  • Always mash while potatoes are hot to prevent lumps.
  • Can be reheated in oven at 350°F for 30–40 minutes.
  • Store in fridge for up to 2 days, do not freeze.

Nutrition

Find it online: https://recipeeasily.com/creaminess-baked-mashed-potatoes/