Description
These baked mashed potatoes are the creamiest, fluffiest, and most flavorful version you can make. Using a combination of cream cheese, half and half, and lots of butter, these mashed potatoes are perfectly baked with a golden, buttery top. Ideal for holiday dinners or any comfort food craving, they bring a rich and indulgent twist to classic mashed potatoes.
Ingredients
Scale
Main Ingredients
- 5 lbs russet potatoes, peeled and cubed
- 8 tbsp salted butter, melted
- 2 tbsp salted butter, cold (for topping)
- 8 oz cream cheese, softened and cubed
- 1 cup half and half
- ½ tsp salt
- Freshly ground pepper, to taste
- Optional: chives for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the mashed potatoes after mixing.
- Prepare Potatoes: Peel the potatoes and cut them into medium-sized cubes ensuring uniformity for even cooking. Rinse thoroughly under cold water and drain to remove excess starch.
- Boil Potatoes: Place the potatoes in a large pot and cover with water. Add a few big pinches of salt to season the water. Bring to a boil and cook until the potatoes are fork tender, about 10-15 minutes. Drain the water completely.
- Steam Dry Potatoes: Return the drained potatoes to the pot. Turn the heat to low and let them steam for 3 minutes to evaporate excess moisture, making the potatoes fluffier.
- Mash Potatoes: Transfer potatoes to a large bowl or stand mixer bowl. Beat on low speed until the potatoes begin to break up. Gradually add warm melted butter, salt, and pepper. Fold in the softened cream cheese and slowly mix in warm half and half until you reach your preferred creamy consistency. Adjust salt and pepper as needed.
- Prepare for Baking: Grease a 9×13 inch baking dish. Spread the mashed potatoes evenly in the dish. Cut the cold 2 tbsp of butter into small cubes and scatter them evenly on top of the mashed potatoes.
- Bake: Place the baking dish in the preheated oven and bake for 45 minutes until the top is slightly golden and the dish is heated through.
- Serve: Remove from the oven and garnish with optional chopped chives if desired. Serve hot as a creamy, comforting side dish.
Notes
- Potato Size: Cut potatoes uniformly to ensure even cooking. Avoid very small cubes as they retain more moisture.
- Half and Half: Add gradually to control consistency; you might not need the full cup or may require a little extra.
- Substitutions: Milk can replace half and half but will produce less rich mashed potatoes.
- Fork Tender: Ensure potatoes are just tender enough to break apart with a fork to avoid lumps or mushy texture.
- Steaming: Steaming potatoes briefly after draining is key to eliminating excess moisture for fluffy mashed potatoes.
- Make Ahead: You can prepare the potatoes in advance and refrigerate covered. Bake just before serving, increasing bake time slightly.
- Cheesy Variation: Add 4 oz shredded extra sharp white cheddar and 4 oz shredded gouda with the cream cheese for a decadent cheese flavor.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 50 mg
