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Creamy Baked Mashed Potatoes

Creamy baked mashed potatoes are made by simmering russet potatoes, mashing them with warm cream and sour cream, then baking until hot with lightly golden edges. A short rest after baking makes this buttery side dish easy to serve.
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Prep Time 20 minutes
Cook Time 47 minutes
resting 7 minutes
Total Time 1 hour 14 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb russet potatoes peeled and cut into 1 1/2-inch chunks
  • 1 tbsp kosher salt divided
  • 1 tsp kosher salt divided
  • 0.5 cup unsalted butter divided
  • 1 cup heavy cream
  • 0.5 cup sour cream
  • 0.5 tsp black pepper
  • 1 cooking spray nonstick

Equipment

  • 1 2-quart baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Coat a 2-quart baking dish with nonstick cooking spray.
  3. Put the potatoes in a large pot and cover with cold water by 1 inch.
  4. Stir in 1 tablespoon of the salt.
  5. Bring to a boil, then simmer for 15–20 minutes, until the potatoes are fork-tender.
  6. Drain the potatoes well and return them to the pot.
  7. Let them stand for 2 minutes so excess moisture can evaporate.
  8. In a microwave-safe bowl, heat 6 tablespoons of the butter with the heavy cream for 60–90 seconds, until the butter melts and the mixture is hot.
  9. Mash the potatoes, gradually adding the warm cream mixture, sour cream, remaining 1 teaspoon salt, and black pepper; mash until creamy, without overworking them.
  10. Spoon the potatoes into the prepared baking dish.
  11. Dot with the remaining 2 tablespoons butter.
  12. Bake uncovered for 25–30 minutes, until hot throughout and lightly golden at the edges.
  13. Let rest for 5 minutes before serving.

Notes

For the creamiest texture, mash just until smooth and avoid overworking the potatoes. Refrigerate leftovers for 3–4 days; freezer storage is suitable. For a tangier, higher-protein option, replace the sour cream with plain Greek yogurt.