Creamiest Baked Mashed Potatoes (Print-Friendly Version)
Rich, creamy mashed potatoes are baked to golden perfection with a blend of butter and cream cheese.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
5 pounds russet potatoes, peeled and cut into medium cubes
02 -
8 tablespoons salted butter, melted
03 -
2 tablespoons salted butter, cold and cubed
04 -
8 ounces cream cheese, softened and cubed
05 -
1 cup half and half, warmed
06 -
1/2 teaspoon salt, more to taste
07 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
Preheat oven to 350°F (175°C).
02 -
Place peeled and cubed potatoes into a large pot. Rinse thoroughly, drain, then cover with cold water and add a generous amount of salt. Bring to a boil and cook until potatoes are fork tender, approximately 10–15 minutes. Drain well and return to pot.
03 -
Set the pot over low heat and allow potatoes to steam for 3 minutes, evaporating any remaining moisture.
04 -
Transfer potatoes to a large mixing bowl or a stand mixer. Beat on low speed until broken apart. Blend in the melted butter, 1/2 teaspoon salt, and black pepper. Add softened cream cheese, then gradually incorporate warm half and half until desired creaminess is achieved. Adjust seasoning to taste.
05 -
Grease a 9x13 inch baking dish. Spread the mashed potato mixture evenly in the dish. Distribute the cold cubed butter evenly over the surface.
06 -
Bake for 45 minutes until the top is lightly golden and heated through. Remove from oven and serve immediately.
# Extra Suggestions:
01 -
For an ultra-smooth texture, ensure potatoes are well-drained and warm before mashing; gradually add half and half to avoid an overly thin consistency.