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

BAKED CREAMY WHIPPED MASHED POTATOES

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

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

For our Christmas dinner, while the Prime Rib Roast rests under a foil tent, the ideal time to put the Magic Green Beans and Creamy Baked Mashed Potatoes in the oven is now.

This will benefit everyone and help everything come together at the right time.

TIPS AND TIDBITS TO MAKE THE BEST CREAMY BAKED MASH POTATOES

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 and mash them, keeping them creamy and velvety instead of taking on a gluey texture.

Drain and dry the potatoes by putting them back in the hot pot they were cooked in and letting them rest for a few minutes but not cool off. You can also 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 but not boiling.

Add cold butter to the hot potatoes, allowing it to melt. This helps distribute 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.

WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR CREAMY BAKED MASHED POTATOES

Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for 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.

WHAT YOU WILL NEED TO MAKE CREAMY BAKED MASHED POTATOES

Large stockpot

Potato masher or handheld mixer

Casserole dish

Potatoes

Whole milk

Whipping (heavy) cream

Butter

Salt

Pepper

Parsley

HOW TO MAKE CREAMY BAKED MASHED POTATOES

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.