Baked Mashed Potatoes

There’s something undeniably comforting about a dish that’s both creamy and golden on top, and baked mashed potatoes fit that bill perfectly. Imagine the fluffiness of the best mashed potatoes ever, tucked under a light crust that comes from a quick trip to the oven. The result? A dish that feels just as at home on a busy weeknight table as it does on a holiday spread.

What makes this baked potato recipe extra special is how it balances simplicity with indulgence. The potatoes are whipped until silky, then enriched with butter, cream, and a touch of cheese. Once baked, the top develops a delicate crust that adds just the right amount of texture to the creamy inside. It’s the kind of recipe that makes you sneak back for seconds—sometimes thirds.

I love how versatile these cheese mashed potatoes can be. They can stand alone as a star side dish or pair beautifully with almost any main course, from roast chicken to grilled steak. And if you’ve ever wished you could prep ahead without sacrificing taste, these also double as make ahead mashed potatoes, which is a lifesaver when you’re hosting.

Think of this cheesy mashed potatoes recipe as a little upgrade from your standard mashed side dish. It brings the familiar comfort you already love but with a baked finish that takes it to the next level. Creamy, golden, and irresistible—once you try them, you’ll find yourself making them again and again.

Why You’ll Love It

• Golden, cheesy topping: The gentle bake gives the potatoes a gorgeous crust that’s lightly crisp on the outside while staying soft and creamy underneath. It’s like having the best of both worlds in one bite.
• Crowd-pleasing side dish: Whether it’s a holiday dinner or a casual weeknight, everyone at the table will want a scoop (or two). This recipe has that “disappears fast” quality.
• Comfort food upgrade: Regular mashed potatoes are cozy, but baking them adds a special touch that feels more indulgent without being complicated.
• Make-ahead friendly: You can prepare the mashed potatoes ahead of time and just pop them in the oven when you’re ready. Hosting suddenly feels a lot less stressful.
• Perfectly versatile: These pair beautifully with roasted meats, grilled veggies, or even a simple green salad when you want a lighter plate.

Ingredient List

• 3 pounds russet or Yukon gold potatoes, peeled and cubed
• 1 cup whole milk (warm)
• ½ cup heavy cream (warm)
• 1 stick (½ cup) unsalted butter, softened
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 2 large eggs
• 3 cloves garlic, minced (optional)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Ingredient Notes

• Potatoes: Russet or Yukon gold are your best friends here. Russets give you fluffy, airy potatoes, while Yukon golds add a buttery flavor. Sometimes I mix both for the best texture.
• Butter: Don’t skimp—this is where a lot of the richness comes from. I always go for unsalted so I can control the seasoning myself.
• Cheddar cheese: A good sharp cheddar really makes these cheese mashed potatoes pop. I usually grab a block and shred it myself for better melt.
• Parmesan cheese: Adds that nutty, savory note and helps create a golden crust on top. Don’t skip this one—it’s a quiet star.
• Heavy cream & milk: Warming them before mixing keeps the potatoes fluffy instead of gummy. A small step, but it makes a big difference.
• Eggs: They help bind the potatoes and give that slightly soufflé-like lift when baked. It’s what makes this feel like the best baked potatoes in casserole form.
• Garlic: Optional, but roasted or sautéed garlic takes the flavor up a notch if you’re a garlic lover like me.

Kitchen Equipment Needed

• Large pot: For boiling the potatoes until fork-tender. I love using my heavy-bottom stockpot because it distributes heat evenly.
• Colander: To quickly drain the potatoes—nothing fancy, just one with wide holes so the steam escapes fast.
• Potato masher or ricer: To get that smooth, lump-free texture. I usually grab my ricer when I want extra silky potatoes.
• Mixing bowls: For combining the butter, cream, and cheese with the potatoes. A deep bowl makes mixing less messy.
• Hand mixer (optional): Great for whipping the potatoes if you like them extra fluffy. Just don’t overmix!
• 9×13 baking dish: The perfect size for baking this recipe. I have a ceramic one I always use because it looks nice going straight from oven to table.
• Wooden spoon or spatula: For folding in cheese and scraping every bit of goodness from the bowl.

Instructions

1. Prep & preheat

1. Preheat your oven to 375°F (190°C) so it’s ready when the potatoes are mixed and in the dish.
2. Peel the potatoes and cut them into even 1–1½-inch cubes so they cook uniformly.
3. Rinse the cut potatoes under cool water to remove excess surface starch.

Pro tip: Cut the potatoes into similar-sized pieces — it keeps the cooking time consistent and prevents some pieces from turning mushy while others stay hard.

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2. Cook the potatoes

1. Place the potatoes in a large pot and cover with cold water by about 1 inch. Add a big pinch of salt.
2. Bring to a rolling boil over high heat, then lower to a gentle simmer.
3. Cook 15–20 minutes (depending on cube size) until a fork or knife slides into a piece with no resistance.
4. Test a couple of pieces so you don’t overcook.

Pro tip: Always start in cold water — it helps the potatoes cook evenly from edge to center instead of turning the outside to mush before the inside’s done.

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3. Drain and dry the potatoes

1. Pour the potatoes into a colander and let them drain well.
2. Return the drained potatoes to the still-warm pot and place it back on the stove over the lowest heat for 1–2 minutes, shaking the pot occasionally to allow steam to escape.
3. This step removes excess moisture so the mash won’t be watery.

Pro tip: Drying the potatoes in the hot pot is a small extra step that makes a big difference — it keeps the finished texture light and not gluey.

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4. Warm the dairy & mash

1. While the potatoes are steaming off, warm the milk and heavy cream together with the butter in a small saucepan just until the butter melts (do not boil). Add the minced garlic to this mixture if you’re using it so it softens and mellows.
2. Use a potato ricer, masher, or hand mixer to break down the potatoes — do this while they’re hot for the silkiest result.
3. Slowly pour the warm milk/butter mixture into the potatoes while mashing, a little at a time, until you reach a creamy consistency you like.
4. Beat the eggs in a small bowl. Temper the eggs by whisking in 2–3 tablespoons of the hot potato mixture into the eggs, then stir the warmed eggs back into the main bowl (this prevents scrambling and helps the potatoes set nicely in the oven).
5. Fold in most of the shredded cheddar and Parmesan, reserving a handful to sprinkle on top.

Pro tip: Warm dairy keeps the potatoes fluffy — cold milk straight into hot potatoes can make the texture gluey.

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5. Season, taste, and transfer

1. Taste and season with salt and plenty of black pepper. Adjust butter, cheese, or milk for creaminess and flavor.
2. Scrape the mashed mixture into a buttered 9×13 baking dish (or similar), smoothing the top with a spatula. Dot with a few small pats of butter for extra flavor and browning.

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6. Top and bake

1. Sprinkle the reserved cheddar and Parmesan evenly over the top.
2. Bake at 375°F (190°C) for 25–30 minutes until the center is hot and the top is bubbling and golden.
3. For a deeper, crispier top, switch to broil for 30–90 seconds at the end — WATCH closely so it doesn’t burn.

Pro tip: If you plan to broil, move the rack up one level before putting the dish in the oven and stand right there — that last-minute browning happens fast.

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7. Rest, garnish, and serve

1. Remove from the oven and let rest for 5–10 minutes — this helps the potatoes set so they scoop nicely.
2. Sprinkle chopped fresh parsley over the top for color and freshness.
3. Serve straight from the dish while it’s warm and gooey.

Tips and Tricks for Success

• Use starchy potatoes: Russets or Yukon golds give the fluffiest texture—avoid waxy types like red potatoes.
• Warm your dairy: Adding warm milk and cream keeps the mash light and silky.
• Don’t overmix: Overworking potatoes can make them gluey—mash gently and fold in ingredients.
• Dry the potatoes: Letting them steam briefly after draining ensures a creamy, not watery, result.
• Cheese on top: Reserve some cheese for the topping—it melts beautifully and gives a golden, bubbly finish.
• Taste as you go: Salt and pepper are essential; adjust to get the flavor just right before baking.

Ingredient Substitutions and Variations

• Butter alternatives: Use ghee or olive oil for a dairy-free option.
• Cheese swaps: Try Gruyère, mozzarella, or fontina for a different cheesy twist.
• Milk options: Almond, oat, or soy milk works if you need a non-dairy version.
• Add-ins: Mix in roasted garlic, caramelized onions, or sautéed mushrooms for extra depth.
• Toppings: Sprinkle breadcrumbs, crispy bacon bits, or fresh herbs on top before baking for a crunchy, flavorful crust.
• Herb variations: Thyme, rosemary, or chives add a subtle, aromatic layer to the dish.

Serving Suggestions

• I love serving these baked mashed potatoes alongside roast chicken and steamed green beans—the creamy potatoes balance the lean, savory chicken perfectly.
• Pair them with grilled steak or pork chops; the cheesy top adds a rich, indulgent touch to the meal.
• They’re fantastic as a side for holiday turkey or ham—everyone always goes back for seconds.
• Scoop them next to roasted vegetables and a fresh salad for a lighter, yet satisfying dinner.
• For a cozy weeknight, I sometimes serve them with pan-seared fish and a squeeze of lemon—the potatoes add a comforting, creamy counterpoint.

Storage and Reheating Instructions

• Refrigerate: Store leftover baked mashed potatoes in an airtight container for up to 4 days.
• Freeze: They freeze well for up to 2 months—place in a freezer-safe dish and cover tightly with foil or plastic wrap.
• Reheat in the oven: Bake at 350°F (175°C), covered with foil, for 20–25 minutes until heated through.
• Microwave: Place a portion in a microwave-safe dish, cover loosely, and heat in 1–2 minute intervals, stirring in between.
• Refresh the topping: Add a sprinkle of cheese or butter before reheating to revive the baked, golden crust.

Frequently Asked Questions

Can I make these mashed potatoes ahead of time?

Absolutely! You can prepare them up to a day in advance and store in the fridge. Just bake them when you’re ready to serve for that golden, bubbly top.

Can I use a different type of cheese?

Yes! Cheddar is classic, but Gruyère, mozzarella, or even a sharp fontina work beautifully. Mix and match for your favorite flavor.

How do I keep the potatoes from being gluey?

Use starchy potatoes like russets or Yukon golds, warm your dairy, and mash gently. Avoid overmixing once the milk and butter are added.

Can I freeze baked mashed potatoes?

Yes, they freeze well for up to 2 months. Thaw in the fridge overnight and reheat in the oven covered with foil to keep them creamy.

Can I add other flavors to the potatoes?

Definitely! Garlic, herbs like rosemary or thyme, caramelized onions, or even cooked bacon can all elevate the dish.

How do I get a crispy topping?

Sprinkle extra cheese or breadcrumbs on top and broil for 30–60 seconds at the end of baking—just watch carefully so it doesn’t burn.

Did you try this recipe? Let me know in the comments how it turned out!