Description
This recipe delivers the best creamy baked mashed potatoes, perfectly smooth and buttery with a luscious texture enhanced by cream cheese and half and half. Ideal as a comforting side dish for family dinners or special occasions, these mashed potatoes combine classic flavors with a rich, oven-baked finish.
Ingredients
Scale
Potatoes
- 5 lbs russet potatoes, peeled and cubed
Dairy & Fats
- 8 tbsp salted butter, melted
- 8 oz cream cheese, softened and cubed
- 1 cup half and half
- 2 tbsp butter (for topping, cut into cubes)
Seasonings
- ½ tsp salt (plus extra for boiling water and seasoning)
- Black pepper, to taste
Optional
- Chives, chopped, for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare it for baking the mashed potatoes later.
- Prepare Potatoes: Peel and cut the russet potatoes into medium-sized cubes. Rinse thoroughly under water and drain well.
- Boil Potatoes: Place the cubed potatoes into a large pot and cover with cold water, adding a few generous pinches of salt. Bring to a boil and cook until the potatoes are fork tender, about 10-15 minutes. Drain the water immediately after cooking.
- Steam Off Moisture: Return the drained potatoes to the pot and place it back on low heat for about 3 minutes to allow excess moisture to evaporate, ensuring the mashed potatoes won’t be watery.
- Mash and Mix: Transfer the potatoes to a large bowl or stand mixer. Beat on low speed until the potatoes break up smoothly. Add the warm melted butter, salt, and pepper. Incorporate the softened cream cheese followed by the warm half and half gradually until the desired creamy consistency is reached. Adjust seasoning with more salt if necessary.
- Prepare for Baking: Grease a 9×13 inch baking dish. Spread the mashed potato mixture evenly into the dish. Dot the surface with the remaining 2 tablespoons of butter cut into small cubes.
- Bake: Place the dish in the preheated oven and bake for 45 minutes, allowing the top to develop a light golden crust.
- Serve: Remove from oven, optionally garnish with chopped chives, and serve warm for a rich and creamy side dish.
Notes
- Use warm butter and half and half to ensure the potatoes remain creamy and mix more easily.
- Steaming potatoes briefly after boiling helps evaporate excess moisture, preventing soggy mash.
- Adjust salt thoughtfully as salted butter and salt used in boiling water contribute to final seasoning.
- Russet potatoes are preferred for their starchy quality, producing fluffy mashed potatoes.
- For extra flavor, topping with chives adds a fresh, mild onion touch.
