Ingredients
Scale
- 5 lbs russet potatoes, peeled and cubed
- 8 tbsp salted butter, melted
- 8 oz cream cheese, softened and cubed
- 1 cup half-and-half, warmed
- ½ tsp salt, or to taste
- Pepper, to taste
- Optional: chives for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
- Peel the potatoes and cut them into medium-sized cubes. Thoroughly rinse them under cold water to remove excess starch. This will help ensure the mashed potatoes aren’t gummy.
- In a large pot, cover the potatoes with water and add a few generous pinches of salt. Bring the water to a boil over medium-high heat, then reduce to a simmer and cook the potatoes until they’re fork-tender, about 10-15 minutes.
- Once the potatoes are tender, drain them in a colander. Return the drained potatoes to the hot pot over low heat for about 3 minutes to steam out excess moisture. This step is key to avoiding watery mashed potatoes.
- Transfer the potatoes to a large bowl or the bowl of a stand mixer. Beat on low speed until the potatoes are broken up.
- Slowly add the warm melted butter, cream cheese, and half-and-half. Beat the mixture until smooth and creamy, stopping to scrape down the sides of the bowl if necessary. Add more salt or pepper to taste.
- Spread the mashed potatoes evenly into the greased baking dish. Dot the top with small pieces of butter.
- Bake in the preheated oven for 45 minutes, until the top is golden and the edges are bubbling.
- Remove from the oven, garnish with chives if desired, and serve warm!
Notes
Serving Suggestions and Pairings
These creamy baked mashed potatoes are versatile and pair beautifully with a variety of main dishes:
- Roast chicken or turkey
- Beef tenderloin or steak
- Grilled vegetables or sautéed greens
For a simple garnish, sprinkle some fresh chives or parsley on top for a pop of color and a bit of extra flavor
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner