These mashed potatoes are unbelievably creamy and decadent—each bite feels like a taste of fine dining! Baking them adds incredible richness and depth of flavor, making them the perfect side for a basket of buttery herb cloverleaf rolls.
INGREDIENTS
- 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
- Pepper to taste
- Optional: chopped chives for garnish
INSTRUCTIONS
- Preheat your oven to 350°F (175°C).
- Peel the potatoes and cut them into evenly sized cubes. Rinse thoroughly and drain. Place the potatoes in a large pot, cover with water, and add a few generous pinches of salt. Bring to a boil and cook until fork-tender, about 10–15 minutes. Drain well, then return them to the pot.
- Turn the heat to low and let the potatoes steam for 3 minutes to remove excess moisture.
- Transfer the potatoes to a large mixing bowl or stand mixer. Beat on low speed until broken up. Add the melted butter, salt, and pepper. Mix in the cream cheese, then gradually pour in the half-and-half until the potatoes reach your desired consistency (you may not need the full cup). Taste and adjust salt as needed, depending on how much was used for boiling.
- Spread the mashed potatoes into a greased 9×13-inch baking dish. Cut the remaining 2 tbsp of butter into small pieces and scatter over the top.
- Bake for 45 minutes. Remove from the oven and serve warm. Garnish with chives if desired.
NOTES
- Potato Size: Cut potatoes into similar-sized cubes for even cooking. Avoid tiny cubes, as they can absorb too much water.
- Half-and-Half: Start with a smaller amount and add as needed; you may not need the full cup.
- Substitutions: Milk can replace half-and-half, but use a bit less, as it’s less rich.
- Fork Tender: Boil the potatoes until easily pierced by a fork without falling apart; this helps prevent lumpy mashed potatoes.
- Steaming: After draining, steam the potatoes for 3 minutes over low heat to remove excess moisture, making them fluffy.
- Make Ahead: Prepare the potatoes and refrigerate instead of baking. Cover with plastic wrap, then bake as directed when ready, adding a few extra minutes to the bake time.
