Baked Mashed Potatoes
Indulge in the ultimate comfort food with these baked mashed potatoes. Perfectly creamy and decadent, this dish transforms ordinary mashed potatoes into a restaurant-quality side that will elevate any meal. Baking enhances the rich flavors and creates a satisfying, slightly crisp topping that pairs beautifully with the smooth interior.
Whether served alongside a holiday roast or enjoyed with a simple weeknight dinner, these baked mashed potatoes bring a luxurious texture and taste that’s hard to resist. The combination of cream cheese, butter, and half-and-half guarantees the perfect balance of richness and fluffiness.
Main Ingredients for Baked Mashed Potatoes
- Russet potatoes – The starchy texture of russet potatoes makes them perfect for creamy mashed potatoes.
- Half-and-half – Adds richness and creaminess to the dish, balancing out the starchiness of the potatoes.
- Cream cheese – Enhances the mashed potatoes with a subtle tang while creating a silky, smooth texture.
- Salted butter – Infuses the potatoes with a rich buttery flavor, ensuring every bite is indulgent.
- Salt and black pepper – Essential for seasoning, bringing out the flavors of all the ingredients.
- Chopped chives (optional) – Adds a fresh, colorful garnish and a hint of onion flavor for an extra touch of elegance.
Step-by-Step: How to Make Baked Mashed Potatoes
- Prepare the potatoes: Peel and cube the potatoes evenly, then rinse and boil them until tender. This ensures they cook consistently.
- Steam and mash: Drain the boiled potatoes and let them steam in the pot to evaporate excess moisture. Mash them with butter, cream cheese, and half-and-half for a creamy consistency.
- Season to taste: Adjust the seasoning with salt and pepper before spreading the mixture in a baking dish.
- Bake to perfection: Bake the mashed potatoes until the top is golden and slightly crisp for that ideal texture contrast.
Perfecting Your Baked Mashed Potatoes
For the creamiest texture, use room-temperature butter and cream cheese, which blend more easily into the hot potatoes. Adding the warmed half-and-half gradually allows for better control over the consistency, ensuring the potatoes aren’t too runny. If you prefer a slightly thicker mash, you can reduce the amount of half-and-half.
The key to a perfect bake lies in letting the top develop a light golden crust without overcooking, which preserves the creamy center. If preparing ahead, cover and refrigerate until ready to bake. Add a few extra minutes to the baking time to ensure it’s thoroughly heated.
Storage and Reheating Tips
To store leftovers, cover the baking dish tightly with plastic wrap or transfer the mashed potatoes to an airtight container. They will keep well in the refrigerator for up to three days. For longer storage, freeze individual portions in freezer-safe containers for up to two months.
When reheating, thaw frozen portions in the refrigerator overnight. For best results, reheat in the oven at 350°F (175°C), covered with foil to retain moisture.
Baked Mashed Potatoes Recipe
Zutaten
- 5 pounds russet potatoes peeled and cut into cubes
- 1 cup half and half warmed
- 8 ounces cream cheese softened and cubed
- ½ teaspoon salt plus more to taste
- 8 tablespoons salted butter melted (divided)
- Freshly ground black pepper to taste
- Optional: chopped chives for garnish
Anleitungen
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Peel the russet potatoes and slice them into evenly-sized cubes. Rinse thoroughly under cold water, then transfer them to a large pot. Fill the pot with water, ensuring the potatoes are fully submerged, and add a generous pinch of salt. Bring to a boil and cook for 10-15 minutes or until the potatoes are tender enough to be easily pierced with a fork.
- Drain the potatoes and return them to the pot. Over low heat, cook for an additional 3 minutes to allow any remaining moisture to evaporate, stirring occasionally.
- Transfer the steamed potatoes to a large bowl or the bowl of a stand mixer. Beat on low speed to break up the potatoes. Pour in the melted butter (reserving 2 tablespoons for later), and season with salt and pepper. Add the cream cheese, continuing to beat, and gradually incorporate the warmed half and half until the potatoes reach your preferred level of creaminess.
- Adjust seasoning with additional salt if needed. Spread the mashed potatoes evenly into the prepared baking dish. Dot the top with the reserved butter cubes.
- Bake for 45 minutes, or until the top is golden and slightly crisp. Garnish with chives if desired, and serve hot.