Description
These baked mashed potatoes are the ultimate comfort food with a rich, creamy texture and a beautifully golden top. Made with russet potatoes, butter, cream cheese, and half and half, this recipe combines classic mashed potato flavor with a decadent baked finish, perfect for holiday dinners or cozy family meals.
Ingredients
Scale
Potatoes
- 5 lbs russet potatoes, peeled and cubed
Dairy
- 8 tbsp salted butter, melted
- 2 tbsp salted butter, cold, cut into small cubes
- 8 oz cream cheese, softened and cubed
- 1 cup half and half
Seasonings
- ½ tsp salt, plus additional as needed
- Black pepper, to taste
Optional Garnish
- Chives, chopped, for topping
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the mashed potatoes later.
- Prepare Potatoes: Peel and cut the russet potatoes into medium-sized cubes to ensure even cooking. Rinse them under cold water and drain thoroughly.
- Boil the Potatoes: Place the potatoes in a large pot and cover with water, adding a few large pinches of salt. Bring to a boil and cook until the potatoes are fork tender, about 10-15 minutes.
- Drain and Steam: Drain the potatoes well, then return them to the pot. Heat on low without the lid for about 3 minutes to steam out excess moisture, which results in fluffier mashed potatoes.
- Mash the Potatoes: Transfer the potatoes to a large bowl or stand mixer. Beat on low speed until the potatoes break down.
- Add Butter and Seasonings: Mix in the warm melted butter, salt, and pepper to taste. Incorporate the cream cheese, then gradually add the warm half and half, mixing until the desired creamy consistency is reached.
- Transfer to Baking Dish: Spread the mashed potatoes evenly into a greased 9×13-inch baking dish.
- Add Cold Butter Cubes: Scatter the cold butter cubes over the top of the mashed potatoes to melt during baking, adding flavor and richness.
- Bake: Bake in the preheated oven for 45 minutes until the top is set and the butter has melted into the potatoes.
- Serve: Remove from the oven and garnish with chopped chives if desired. Serve warm.
Notes
- Potato Size: Cutting potatoes into uniform medium cubes ensures even cooking and proper moisture balance. Avoid very small pieces to prevent excess moisture retention.
- Half and Half: Add gradually, as you may not need the full cup depending on your desired consistency.
- Substitutions: Milk can be used instead of half and half but reduce the quantity slightly for less richness.
- Fork Tender: Boil potatoes until easily pierced and breaking apart with a fork. Overcooking leads to mushy texture; undercooking results in lumps.
- Steaming: After boiling, steaming for 3 minutes on low heat releases excess moisture, yielding fluffier mashed potatoes.
- Make Ahead: Prepare mashed potatoes in advance, cover tightly with plastic wrap, and refrigerate. Bake later, increasing baking time slightly.
- Cheesy Variation: Add 4 oz sharp white cheddar and 4 oz gouda shredded cheese along with cream cheese for a rich, cheesy flavor.
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 250
- Sugar: 2g
- Sodium: 370mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
