Description
This recipe delivers the creamiest baked mashed potatoes you’ll ever taste, combining tender russet potatoes with cream cheese, butter, and half and half for a rich, fluffy texture. Baked to perfection with a golden buttery top, it’s the ultimate comfort side dish perfect for holidays or family dinners.
Ingredients
Scale
Potatoes
- 5 lbs russet potatoes, peeled and cubed
Dairy
- 8 tbsp salted butter, melted
- 2 tbsp salted butter, cold
- 8 oz cream cheese, softened and cubed
- 1 cup half and half
Seasonings
- ½ tsp salt
- 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 later.
- Prepare Potatoes: Peel the russet potatoes and cut them into medium-sized cubes, ensuring they are similar in size for even cooking. Rinse well under water and drain.
- Boil Potatoes: Place the cubed potatoes in a large pot, cover with water, add a few big pinches of salt, and bring to a boil. Cook until the potatoes are fork tender, approximately 10-15 minutes.
- Drain and Steam: Drain the potatoes and return them to the pot. Turn the heat to low and let them steam for 3 minutes to evaporate excess moisture, which results in fluffier mash.
- Mash the Potatoes: Transfer the potatoes to a large bowl or the bowl of a stand mixer. Beat on low speed until the potatoes begin to break down. Gradually add the warm melted butter, salt, and pepper, mixing well.
- Add Cream Cheese and Half and Half: Mix in the softened cream cheese in cubes until fully combined. Slowly pour in the warm half and half, mixing until you reach your preferred creamy consistency. Adjust salt and pepper to taste.
- Prepare for Baking: Grease a 9×13 inch baking dish. Spread the mashed potatoes evenly in the dish. Cut the cold 2 tablespoons of butter into small cubes and scatter them over the top of the potatoes.
- Bake: Bake in the preheated oven for 45 minutes until the top is golden and the potatoes are heated through. Remove from oven and garnish with chives if desired. Serve warm.
Notes
- Potato Size: Cut potatoes into even medium-sized cubes to ensure uniform cooking and avoid excess moisture retention.
- Half and Half Usage: Add half and half gradually to control consistency; you may not need the full cup.
- Substitutions: Milk can be used instead of half and half for a lighter texture, but the dish will be less rich.
- Fork Tender: Boil potatoes until easily pierced with a fork without falling apart to prevent mushy or lumpy mash.
- Steaming Step: Steaming potatoes after boiling removes excess moisture and enhances fluffiness.
- Make Ahead: Prepare potatoes in advance and refrigerate covered; increase baking time slightly when ready to serve.
- Cheesy Variation: Add 4 ounces each of shredded extra sharp white cheddar and gouda when mixing cream cheese for an indulgent cheesy flavor.
Nutrition
- Serving Size: 1/8 of recipe (about 1 cup)
- Calories: 280
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 50 mg
