Description
These creamy baked mashed potatoes feature tender russet potatoes whipped with cream cheese, half and half, and butter, then baked to perfection for a rich, fluffy side dish with a golden buttery topping. Perfect for comforting dinners and holiday feasts.
Ingredients
Scale
Potatoes
- 5 lbs russet potatoes, peeled and cubed
Dairy & Fats
- 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 (warm)
Seasonings
- ½ tsp salt (plus extra for boiling water and seasoning to taste)
- Pepper to taste
Optional Toppings
- Chives, chopped (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 and cube the russet potatoes into medium-sized pieces, ensuring even size for uniform cooking. Rinse thoroughly under cold water and drain well.
- Boil Potatoes: Place the cubed potatoes into a large pot. Cover with fresh water and add several large pinches of salt. Bring to a boil and cook until the potatoes are fork tender, about 10-15 minutes. Drain the potatoes thoroughly.
- Steam Dry: Return the drained potatoes to the pot and place it back on low heat. Let the potatoes steam for 3 minutes to evaporate excess moisture, resulting in fluffier mashed potatoes.
- Mash Potatoes: Transfer the potatoes to a large bowl or stand mixer bowl. Beat on low speed until potatoes start breaking up. Gradually add the warm melted butter, salt, and pepper. Mix in the softened cream cheese and slowly add the warm half and half until the mashed potatoes reach your desired creamy consistency. Adjust seasoning with additional salt if needed.
- Prepare for Baking: Grease a 9×13 inch baking dish. Spread the mashed potatoes evenly into the dish. Scatter the cold butter cubes evenly over the top.
- Bake: Bake uncovered in the preheated oven for 45 minutes or until the top is golden and the butter has melted into the potatoes.
- Serve: Remove from the oven and, if desired, garnish with chopped chives. Serve warm as a deliciously creamy side dish.
Notes
- Potato Size: Cut potatoes into uniform medium cubes for even cooking and optimal texture. Avoid very small cubes which retain too much moisture.
- Half and Half: Add gradually and adjust to achieve preferred creaminess; you may not need the full cup.
- Substitutions: Milk can replace half and half but use less to avoid overly loose consistency; richness will be reduced.
- Fork Tender: Ensure potatoes are fully cooked through but not mushy by testing with a fork—it should pierce easily and break apart.
- Steaming: Post-boil steaming removes excess moisture for fluffier mashed potatoes and is key to texture.
- Make Ahead: Prepare potatoes and refrigerate before baking. Add extra baking time when heating from cold.
- Cheesy Variation: For extra decadence, stir in 4 oz shredded sharp white cheddar and 4 oz shredded gouda along with cream cheese.
Nutrition
- Serving Size: 1 cup (about 1/8 of recipe)
- Calories: 280
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 50 mg
