Baked Mashed Potatoes

10 min
55 min
8-10 servings

Hands down, no question, mashed potatoes are my absolute favorite side dish. I have loved them since I was little. My Grandma would make extra just for me every Thanksgiving because she knew, even as a tiny 8 year old, I could put down some mashed potatoes. So this recipe is my favorite ever.

So easy to make, nothing crazy but lots of goodness packed in. Creamy and so buttery. These are not diet mashed potatoes if there even is such a thing. These are special occasion, comfort food, stretchy pants mashed potatoes.

Make these potatoes and you might just become the designated mashed potato maker for life. Not a bad job, if you ask me.

Recipe below, leave a comment and let me know what you think!


Baked Mashed Potatoes

Thick, creamy, rustic and buttery baked mashed potatoes. These are the real deal, no fake stuff. Each bite is comfort.

Prep time: 45 min  |  Cook time: 10 min  |  Total: 55 min

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5 lbs Yukon gold potatoes

1 1/2 sticks Hiland Salted Butter, plus a little more for topping before baking

1 1/2 blocks Hiland Cream Cheese

1/2 cup Hiland Half and Half

1/2 cup Hiland Heavy Cream

Salt and pepper, to taste


  1. Preheat oven to 350 degrees.
  2. Peel the potatoes and cut into fourths. Place the potatoes in a large pot and fill with water to just cover them. Bring to a boil and cook for about 25 minutes or until tender with a fork.
  3. Drain water from the potatoes and return to the pot. Turn the burner to low and mash the potatoes with a masher. Mash together for about 4-5 minutes until smooth. Turn off the burner.
  4. Add the butter, cream cheese, half and half, heavy cream, and salt and pepper. Stir to combine. If the potatoes are too thick, add a little bit of milk to thin out. Taste test and add more salt and pepper if needed.
  5. Scoop the mashed into a large casserole dish. Place dollops of butter on top of the potatoes. Cover with foil and bake for about 10 minutes. Remove the foil and then bake for 10 more minutes.
  6. Serve warm!



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