Description
These baked mashed potatoes are the ultimate comfort food, delivering a creamy, rich texture with a deliciously golden top. Made with russet potatoes, cream cheese, butter, and half and half, they’re whipped to perfection and baked for a cozy, fluffy finish. Perfect as a hearty side dish for holiday dinners or everyday meals.
Ingredients
Scale
Potatoes
- 5 lbs russet potatoes, peeled and cubed
Dairy & Fats
- 8 tbsp salted butter, melted
- 2 tbsp salted butter, cold
- 8 oz cream cheese, softened and cubed
- 1 cup half and half
Seasonings
- ½ tsp salt
- Black pepper, to taste
Optional Garnish
- Chives, chopped (for topping)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the mashed potatoes later.
- Prepare Potatoes: Peel the russet potatoes and cut them into medium-sized cubes to ensure even cooking. Rinse thoroughly with water and drain.
- Boil Potatoes: Place the cubed potatoes into a large pot and cover with water, adding a few large pinches of salt. Bring to a boil and cook until fork tender, about 10-15 minutes. Proper doneness is indicated when a fork pierces the potatoes easily and breaks them apart.
- Drain and Steam: Drain the potatoes and return them to the pot. Turn the heat to low and let them steam for 3 minutes to release excess moisture, enhancing fluffiness.
- Mash and Mix: Transfer potatoes to a large bowl or stand mixer. Beat on low speed to break them up. Add the warm melted butter, salt, and pepper. Mix in the softened cream cheese, then gradually add the warm half and half until the mashed potatoes reach your preferred creamy consistency. Adjust salt if necessary.
- Prepare for Baking: Spread the mashed potatoes evenly into a greased 9×13 baking dish. Cut the remaining cold butter into small cubes and dot over the top of the potatoes to add richness during baking.
- Bake: Place the dish in the preheated oven and bake for 45 minutes until the top is slightly golden and the potatoes are heated through.
- Serve: Remove from oven, optionally garnish with chopped chives, and serve warm for a creamy, delicious side dish.
Notes
- Potato Size: Cut potatoes into uniform medium-sized cubes to ensure even cooking and avoid excess moisture retention.
- Half and Half: Add gradually as needed—the total amount may vary. You can substitute milk, but the texture will be less rich.
- Fork Tender: Potatoes should be easily pierced with a fork but not mushy to prevent lumps in your mash.
- Steaming Step: Steaming the potatoes on low heat after boiling removes extra moisture, resulting in fluffier mashed potatoes.
- Make Ahead: Prepare mashed potatoes but don’t bake. Cover and refrigerate, then increase baking time slightly when ready to serve.
- Cheesy Variation: Add 4 oz shredded extra sharp white cheddar and 4 oz shredded gouda with the cream cheese for an indulgent, cheesy flavor.
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 290
- Sugar: 2g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
