Creamiest Baked Mashed Potatoes (Print Version)
# Ingredients:
01 -
5 lbs russet potatoes, peeled and cubed
02 -
8 tbsp salted butter, melted
03 -
2 tbsp salted butter, cold
04 -
8 oz cream cheese, softened and cubed
05 -
1 cup half and half
06 -
1/2 tsp salt
07 -
Pepper
08 -
Optional: chives for topping
# Instructions:
01 -
Preheat oven to 350°F (175°C).
02 -
Peel the potatoes and cut into medium-sized cubes. Rinse thoroughly with water and drain.
03 -
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 fork-tender, about 10-15 minutes. Drain the potatoes.
04 -
Return the drained potatoes to the pot. Turn the heat to low and steam for 3 minutes to remove excess moisture.
05 -
Transfer the steamed potatoes to a large bowl or stand mixer. Beat on low until broken up. Add the warm melted butter, salt, and pepper. Mix in the cream cheese and slowly add the warmed half and half until desired consistency is achieved. Adjust salt if needed.
06 -
Grease a 9x13-inch baking dish. Spread the mashed potatoes evenly in the dish. Cut the cold 2 tbsp of butter into small cubes and sprinkle on top.
07 -
Bake in the preheated oven for 45 minutes. Remove from the oven and serve warm.
# Notes:
01 -
Cut potatoes to uniform sizes to ensure even cooking and avoid small cubes which hold excess moisture.
02 -
Add half and half gradually to avoid overly runny potatoes. Adjust according to preference.
03 -
If boiling potatoes for too long, they can become mushy, leading to lumpy mashed potatoes.
04 -
For fluffier potatoes, briefly steam them after boiling to remove extra moisture.
05 -
Make ahead by preparing the potatoes but delaying baking. Refrigerate and adjust the bake time slightly when ready to use.
06 -
For a cheesy variation, mix in 4 oz shredded extra sharp white cheddar and 4 oz shredded gouda with the cream cheese.