Best Creamiest Baked Mashed Potatoes (Recipe for Printing)
Cream cheese and half and half create extra creamy, baked mashed potatoes ideal for holidays or weeknight comfort food. Perfect for Thanksgiving or cold months. Save & click.
# What You Need:
→ Mashed Potato Base
01 -
5 pounds russet potatoes, peeled and cut into medium cubes
02 -
8 tablespoons salted butter, melted
03 -
8 ounces cream cheese, softened and cut into cubes
04 -
1 cup half and half, warmed
05 -
1/2 teaspoon kosher salt
06 -
Freshly ground black pepper, to taste
→ For Baking
07 -
2 tablespoons salted butter, chilled and cut into small cubes
# How to Make It:
01 -
Set oven temperature to 350°F and allow to fully preheat.
02 -
Peel and dice potatoes into uniform medium cubes. Rinse under cold running water to remove excess starch and drain thoroughly.
03 -
Place potatoes in a large pot, cover with cold water and add several large pinches of salt. Bring to a boil and cook until fork tender, about 10 to 15 minutes. Drain well.
04 -
Return drained potatoes to the pot over low heat. Allow excess moisture to evaporate, stirring occasionally for 3 minutes.
05 -
Transfer potatoes to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until just broken up. Gradually add melted butter, salt, and black pepper. Mix in cream cheese, then slowly incorporate the warm half and half until reaching the desired creamy consistency. Taste and adjust seasoning if necessary.
06 -
Grease a 9x13-inch baking dish with butter or nonstick spray. Spread the mashed potatoes evenly into the dish.
07 -
Scatter chilled butter cubes evenly over the surface of the mashed potatoes.
08 -
Bake uncovered for 45 minutes or until the top is lightly golden and the mash is heated through. Remove from oven and serve immediately.
# Extra Tips:
01 -
Warming the half and half before adding prevents the mashed potatoes from cooling and enhances smoothness.
02 -
For a fluffier texture, avoid overmixing once liquid has been added.