Description
These Buttery Baked Mashed Potatoes elevate traditional mashed potatoes by baking them to develop a golden, slightly crispy top while keeping the inside creamy and rich. Perfect for holiday meals and family dinners, this make-ahead recipe uses simple ingredients like russet potatoes, cream cheese, butter, and half and half to create an indulgently smooth texture that pairs beautifully with a variety of main dishes.
Ingredients
Scale
For the Mashed Potatoes:
- 5 lbs russet potatoes, cut into 2-inch chunks
- 1/2 tsp salt
- 8 tbsp salted butter, melted (plus 2 tbsp salted butter for topping)
- 8 oz cream cheese, room temperature
- 1 cup half and half, warmed
- Black pepper to taste
For Toppings (optional):
- Freshly chopped chives
Instructions
- Prepare Potatoes and Start Cooking: Preheat the oven to 350°F and position a rack in the middle. Cut the russet potatoes into 2-inch chunks and rinse under cold water to remove excess starch, ensuring even cooking and smooth texture. Place the potatoes in a large pot, cover with cold water, add salt, and bring to a boil over high heat. Cook for 10-15 minutes until the potatoes are very tender and easily pierced with a fork.
- Drain and Steam Potatoes: Thoroughly drain the potatoes in a colander, then return them to the pot. Lower the heat to medium-low and let them steam in the residual heat for 3 minutes to evaporate excess moisture and concentrate flavor—key for creamy mashed potatoes. Remove the pot from heat.
- Mash and Mix in Dairy and Seasonings: Transfer hot potatoes to a large bowl or stand mixer and mash until mostly smooth. While still hot, add the melted butter, softened cream cheese, salt, and black pepper. Slowly add the warmed half and half a little at a time, mixing gently until achieving a smooth, creamy, fluffy consistency—avoid overmixing to prevent gluey texture.
- Assemble and Top Before Baking: Transfer the mashed potato mixture to a greased 9×13-inch baking dish and spread evenly. Cut the remaining 2 tablespoons of salted butter into small cubes and scatter on top evenly to create a rich, golden, crispy crust during baking.
- Bake and Finish with Chives: Bake for 45 minutes at 350°F until the top is golden brown and edges are slightly crispy. Let rest for 2-3 minutes after removing from oven. Garnish generously with freshly chopped chives before serving to add a bright, fresh flavor that complements the rich potatoes.
Notes
- Drain the boiled potatoes very well and steam them briefly to avoid watery mashed potatoes and ensure a creamy texture.
- Use room temperature cream cheese and warm your half and half to prevent lumps and maintain fluffiness.
- Cover the baking dish with foil for the first half of baking if you want a moister top, removing foil for the last 15-20 minutes to achieve a golden crust.
- Russet potatoes are preferred for fluffiness; Yukon Golds can be used for a creamier flavor, but avoid waxy potatoes like reds or fingerlings.
- Store leftovers covered in the fridge for up to 4 days or freeze portions for up to 2 months. Reheat covered at 350°F for 20-30 minutes, adding a splash of half and half or butter to restore creaminess.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Side Dishes
- Method: Baking
- Cuisine: American
Keywords: mashed potatoes, baked mashed potatoes, holiday side dish, creamy mashed potatoes, comfort food, holiday recipe, russet potatoes, creamy potatoes
