Description
These baked mashed potatoes are the creamiest and fluffiest side dish, perfect for any holiday or family dinner. Made with russet potatoes, cream cheese, butter, and half and half, this recipe combines traditional mashed potatoes with a rich and decadent baked finish enhanced by melting butter cubes on top. The steaming step after boiling ensures extra fluffy potatoes with no excess moisture, and optional cheese or chives add delicious variations.
Ingredients
Scale
Potatoes and Butter
- 5 lbs russet potatoes, peeled and cubed
- 8 tbsp salted butter, melted
- 2 tbsp salted butter, cold and cubed
Dairy and Seasoning
- 8 oz cream cheese, softened and cubed
- 1 cup half and half
- ½ tsp salt
- Freshly ground pepper, to taste
Optional Toppings
- Chives, chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the mashed potatoes.
- Prep and Boil Potatoes: Peel and cut the potatoes into medium-sized cubes, ensuring they are as evenly sized as possible for even cooking. Rinse them thoroughly with water and drain. Place the potatoes in a large pot, cover with water, and add a few big pinches of salt. Bring to a boil and cook until the potatoes are fork tender, about 10-15 minutes. They should be soft enough that a fork pierces easily without falling apart.
- Drain and Steam: Drain the potatoes well and return them to the pot. Turn the heat to low and let the potatoes steam for 3 minutes to release excess moisture, which will help in achieving fluffy mashed potatoes.
- Mash and Mix: Transfer the potatoes to a large bowl or a stand mixer. Beat on low speed until they begin to break up. Add the warm melted butter, salt, and freshly ground pepper. Mix in the softened cream cheese, then slowly add the warm half and half until you reach your desired creamy consistency. Taste and adjust salt as needed, considering the salt added during boiling.
- Prepare for Baking: Grease a 9×13-inch baking dish. Spread the mashed potato mixture evenly in the dish. Scatter the cold butter cubes over the top of the potatoes to melt while baking, creating a rich buttery finish.
- Bake: Place the dish in the preheated oven and bake for 45 minutes until the top is golden and the potatoes are heated through and creamy.
- Serve: Remove from oven, optionally sprinkle with chopped chives for a fresh garnish, and serve hot.
Notes
- Potato Size: Cut your potatoes into evenly sized medium cubes to ensure even cooking and to avoid excess moisture which smaller cubes tend to retain.
- Half and Half Usage: Add half and half gradually as you mash, as you may need less or slightly more than 1 cup based on preferred consistency.
- Substitutions: You can substitute milk for half and half but use less; the texture won’t be as rich or creamy.
- Fork Tender: Boil potatoes until a fork easily pierces and breaks apart the cubes but avoid overcooking to prevent mushy potatoes.
- Steaming: Steaming potatoes for 3 minutes after draining helps remove extra moisture, leading to fluffier mashed potatoes.
- Make Ahead: Prepare mashed potatoes and refrigerate covered with plastic wrap. Bake when ready but increase baking time slightly.
- Cheesy Variation: Add 4 oz shredded extra sharp white cheddar and 4 oz shredded gouda with the cream cheese for a rich, decadent flavor.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 280
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
