These Deluxe Mashed Potatoes captivate the senses with creamy Yukon Gold potatoes blended with heavy cream, butter, sour cream, and garlic. Baked to perfection for a delicate, crisp top, they deliver an irresistible flavor profile. Enjoy these Amazing Mashed Potatoes that transform any meal into a gourmet, unforgettable experience.

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I’ve spent many hours perfecting mashed potatoes recipes and I must say these baked mashed potatoes are something else. I used 3 lbs Yukon Gold potatoes, peeled and quartered, then mixed them with 1 cup heavy cream and 4 tablespoons unsalted butter cut into cubes to create a rich and velvety base.

The 1/2 cup sour cream and 2 cloves of minced garlic really boost the flavor while adding a bit of protein and calcium, and I always start with a teaspoon of salt and a few grinds of freshly ground black pepper to keep the balance. For an extra kick, I like to add a 1/4 cup of grated Parmesan cheese.

Baking these potatoes brings out a deep, rich flavor that rivals any deluxe mashed potatoes or baked potato mashed potatoes dish you’ve ever tasted at a gourmet eatery. Perfect for a hearty Thanksgiving or Christmas side dish that feels both nutrient-rich and decadent.

Why I Like this Recipe

I really love this recipe because it turns the mashed potatoes into the creamiest, most decadent side dish I’ve ever had. When I take a bite, I really feel like I’m dining at a fancy restaurant even though I made it at home.

I also like that the heavy cream, sour cream and butter mix together to give the potatoes a rich, smooth texture that makes every spoonful so comforting.

Another reason I dig this recipe is its simplicity. Even with all these ingredients, its really straightforward to make so I can enjoy it during busy holidays like Thanksgiving or Christmas.

Finally, the optional Parmesan cheese gives it that extra flavor kick that makes the dish unforgettable.

Ingredients

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Yukon Gold Potatoes: are rich in carbs and fiber; they provide hearty texture and creaminess.
Heavy Cream: offers a smooth fat base for an extra rich, thick, and luscious dish.
Unsalted Butter: introduces a mild, savory flavor that amplifies the creamy texture without extra salt.
Sour Cream: adds a tangy, velvety finish contributing moisture and subtle acidity to balance richness.
Garlic: infuse a punchy aroma and mild spice that lifts the overall taste profile wonderfully.
Optional Parmesan Cheese: lends a nutty, salty kick that intensify creaminess for flavor punch.
Salt and Pepper: essential for boosting flavors without overpowering the dish, adjust to taste.

Ingredient Quantities

3 lbs Yukon Gold potatoes, peeled and quartered

1 cup heavy cream

4 tablespoons unsalted butter, cut into cubes

1/2 cup sour cream

2 cloves garlic, minced (or more if you love garlic)

Salt to taste (start with 1 teaspoon and adjust)

Freshly ground black pepper to taste

Optional: 1/4 cup grated Parmesan cheese for an extra flavor kick

How to Make this

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1. Preheat your oven to 400°F so it’s nice and hot.

2. Peel the Yukon Gold potatoes and quarter them, then place them in a big pot filled with salted water.

3. Bring the water to a boil and let the potatoes cook until they are fork tender, after about 15-20 minutes.

4. Drain the water and return the potatoes to the pot.

5. Add the cup of heavy cream, the unsalted butter cubes, the sour cream, and minced garlic to the potatoes.

6. Mash everything together with a potato masher until you get a smooth and creamy texture.

7. Season with salt (starting with 1 teaspoon) and freshly ground black pepper, and mix well so all the flavors mix in.

8. If you like an extra kick, stir in the optional grated Parmesan cheese.

9. Transfer the mashed potatoes into a greased baking dish, spreading them evenly.

10. Bake in the oven for about 20-25 minutes until the top is just lightly browned and bubbly. Enjoy your amazing, creamy mashed potatoes!

Equipment Needed

1. Oven – for preheating to 400°F and baking the mashed potatoes
2. Large pot – for boiling the Yukon Gold potatoes
3. Colander – to drain the water from the cooked potatoes
4. Peeler – to remove the skin from the potatoes
5. Cutting board – for chopping the garlic and assisting with potato prep
6. Knife – for peeling (if needed) and mincing the garlic
7. Potato masher – to mash the potatoes with cream, butter, and sour cream
8. Baking dish – for transferring and baking the mashed potatoes
9. Measuring cup – to ensure you add exactly 1 cup of heavy cream

FAQ

How do I make the mashed potatoes really creamy?

The secret is using heavy cream and sour cream along with lots of butter. Make sure you mix it well and mash until smooth.

Can I use a different potato than Yukon Gold?

Yukon Golds work best for their natural buttery flavor and creamy texture. You can try russet potatoes if you want, but the texture might not be as rich.

How important is the garlic in this recipe?

Garlic really adds a nice kick. If you dont like a strong garlic flavor, start with one clove and adjust to your taste.

Can I prepare this dish ahead of time?

Yes you can. Make the mashed potatoes in advance and just reheat them in the oven. They might need a little extra cream or butter when warming up.

What if I want a cheesy flavor in my mashed potatoes?

You can add 1/4 cup grated Parmesan cheese for an extra flavour kick. Just sprinkle it in before the final bake.

The Best Creamiest Baked Mashed Potatoes Recipe Substitutions and Variations

If you cant find Yukon Gold potatoes, you can use russet potatoes instead. They might not be as rich but will still work pretty well.
Instead of heavy cream, you can try half and half or a blend of whole milk with a little extra butter to keep it creamy.
If you only have salted butter, use that, but go easy on the salt in the recipe so it doesn’t get too salty.
Plain Greek yogurt makes a good substitute for sour cream. Its tanginess is a bit stronger, so you might wanna adjust a bit.
For that Parmesan kick, you could swap in Pecorino Romano or even a mild cheddar if you prefer a different flavor twist.

Pro Tips

1. Try to heat up your heavy cream and butter in a small saucepan until they just begin to simmer before mixing them into the potatoes so the mash turns out extra smooth.
2. Make sure you taste as you go because the salt levels can vary, and a little extra pinch sometimes makes a big difference.
3. If you want even creamier potatoes, you can mash them with a potato ricer instead of a masher sometimes it works better.
4. For an extra burst of flavor, feel free to add more garlic than the recipe calls for if you love that punchy taste.

The Best Creamiest Baked Mashed Potatoes Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

437

kcal

Equipment: 1. Oven – for preheating to 400°F and baking the mashed potatoes
2. Large pot – for boiling the Yukon Gold potatoes
3. Colander – to drain the water from the cooked potatoes
4. Peeler – to remove the skin from the potatoes
5. Cutting board – for chopping the garlic and assisting with potato prep
6. Knife – for peeling (if needed) and mincing the garlic
7. Potato masher – to mash the potatoes with cream, butter, and sour cream
8. Baking dish – for transferring and baking the mashed potatoes
9. Measuring cup – to ensure you add exactly 1 cup of heavy cream

Ingredients

3 lbs Yukon Gold potatoes, peeled and quartered
1 cup heavy cream
4 tablespoons unsalted butter, cut into cubes
1/2 cup sour cream
2 cloves garlic, minced (or more if you love garlic)
Salt to taste (start with 1 teaspoon and adjust)
Freshly ground black pepper to taste
Optional: 1/4 cup grated Parmesan cheese for an extra flavor kick

Directions

Preheat your oven to 400°F so it’s nice and hot.
Peel the Yukon Gold potatoes and quarter them, then place them in a big pot filled with salted water.
Bring the water to a boil and let the potatoes cook until they are fork tender, after about 15-20 minutes.
Drain the water and return the potatoes to the pot.
Add the cup of heavy cream, the unsalted butter cubes, the sour cream, and minced garlic to the potatoes.
Mash everything together with a potato masher until you get a smooth and creamy texture.
Season with salt (starting with 1 teaspoon) and freshly ground black pepper, and mix well so all the flavors mix in.
If you like an extra kick, stir in the optional grated Parmesan cheese.
Transfer the mashed potatoes into a greased baking dish, spreading them evenly.
Bake in the oven for about 20-25 minutes until the top is just lightly browned and bubbly. Enjoy your amazing, creamy mashed potatoes!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.