Description
These baked mashed potatoes are the creamiest and fluffiest you’ll ever make, combining tender boiled russet potatoes with cream cheese, butter, and half and half, then baked to golden perfection with buttery cubes on top. Ideal as a comforting side dish for any meal.
Ingredients
Scale
Potatoes
- 5 lbs russet potatoes, peeled and cubed
Dairy & Fats
- 8 tbsp salted butter, melted
- 2 tbsp salted butter, cold, cubed
- 8 oz cream cheese, softened and cubed
- 1 cup half and half, warmed
Seasonings
- ½ tsp salt (plus additional for boiling water and adjusting taste)
- 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.
- Prepare Potatoes: Peel and cube the russet potatoes into medium-sized pieces, rinsing them thoroughly. Place the cubes in a large pot, cover with salted water (a few big pinches of salt), and bring to a boil.
- Boil Potatoes: Boil the potatoes until fork tender, about 10 to 15 minutes. Test doneness by piercing a potato cube with a fork; it should break apart easily without becoming mushy.
- Drain and Steam: Drain the water completely and return the potatoes to the pot. Turn the heat to low and allow the potatoes to steam for 3 minutes, releasing excess moisture to ensure fluffiness.
- Mash Potatoes: Transfer the potatoes to a large bowl or use a stand mixer. Beat on low speed until broken up smoothly.
- Add Dairy and Seasoning: Incorporate 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 and pepper to taste.
- Prepare for Baking: Grease a 9×13 baking dish and spread the mashed potatoes evenly inside. Dot the surface with the cold 2 tablespoons of cubed butter to melt on top during baking.
- Bake: Place the baking dish in the preheated oven and bake for 45 minutes until the topping is slightly golden and bubbly.
- Serve: Remove from the oven, optionally garnish with chopped chives, and serve hot for a rich, creamy side dish.
Notes
- Potato Size: Cut potatoes into uniform medium-sized cubes for even cooking and optimal moisture retention.
- Half and Half Amount: Add half and half gradually; you might not need the full cup depending on desired consistency.
- Substitutions: Use milk instead of half and half for a lighter dish, but reduce the amount as it may thin the texture.
- Fork Tender: Ensure potatoes are cooked until fork tender to avoid lumps and prevent them from becoming mushy.
- Steaming Tip: Steaming the potatoes after boiling releases extra moisture, resulting in fluffier mashed potatoes.
- Make Ahead: Prepare mashed potatoes up to the baking step; cover and refrigerate. When ready, bake as usual, increasing bake time slightly.
- Cheesy Variation: For extra decadence, add 4 oz shredded extra sharp white cheddar and 4 oz shredded gouda cheese when mixing in the cream cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 45 mg
