Description
These Creamiest Baked Mashed Potatoes offer a rich and velvety texture with the perfect balance of buttery and cheesy flavors, baked to golden perfection. Ideal for holiday dinners or comforting family meals, this recipe transforms classic mashed potatoes into an indulgent, creamy side dish that’s fluffy inside with a slightly crispy, buttery top.
Ingredients
Scale
Potatoes
- 5 lbs russet potatoes, peeled and cubed
Dairy & Butter
- 8 tbsp salted butter, melted
- 2 tbsp salted butter, cold, cut into cubes
- 8 oz cream cheese, softened and cubed
- 1 cup half and half, warmed
Seasonings
- ½ tsp salt (plus more to taste)
- Pepper to taste
Optional Toppings
- Chives, for garnish
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to warm up while you prepare the potatoes.
- Prepare Potatoes: Peel and cut the russet potatoes into medium-sized cubes. Rinse thoroughly with water to remove excess starch, then drain.
- Boil Potatoes: Place the cubed potatoes in a large pot. Cover with water and add several large pinches of salt. Bring to a boil over high heat and cook uncovered until the potatoes are fork tender, about 10-15 minutes. The potatoes should break apart easily with a fork but not be mushy.
- Drain and Steam: Drain the potatoes well and return them to the pot. Turn the heat to low and let the steam evaporate the excess moisture for about 3 minutes. You will notice steam rising and the potatoes will look slightly dried out, which ensures fluffier mashed potatoes.
- Mash and Mix: Transfer the potatoes to a large bowl or stand mixer bowl. Beat on low speed to break the potatoes apart. Gradually add the warm melted butter, salt, and pepper. Mix in the softened cream cheese until fully combined. Slowly pour in the warm half and half a little at a time, stopping when the potatoes reach your desired creamy consistency. Adjust salt and pepper to taste.
- Assemble in Baking Dish: Grease a 9×13 inch baking dish. Spread the creamy mashed potatoes evenly in the dish. Scatter the cold butter cubes on top to create buttery pockets as it bakes.
- 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 oven and optionally garnish with chopped chives for a fresh flavor and attractive presentation. Serve warm.
Notes
- Potato Size: Cutting potatoes into uniform medium cubes helps them cook evenly. Avoid very small cubes to reduce excess moisture.
- Half and Half: Add gradually to customize creaminess; use less or more as needed.
- Substitutions: Milk can replace half and half but will lessen richness and creaminess.
- Fork Tender: Ensure potatoes are soft enough to mash easily but not overcooked to avoid mushiness.
- Steaming: Removing excess moisture after boiling by steaming the potatoes on low heat is key for fluffy texture.
- Make Ahead: Prepare mashed potatoes ahead and refrigerate before baking; increase bake time slightly when reheating.
- Cheesy Variation: Incorporate 4 oz sharp white cheddar and 4 oz gouda shredded cheeses with cream cheese for an extra cheesy, decadent flavor.
Nutrition
- Serving Size: 1 cup (approx. 170g)
- Calories: 290
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
