Description
Buttery Baked Mashed Potatoes are a rich and creamy side dish featuring tender russet potatoes blended with cream cheese, salted butter, and half and half, then baked to golden perfection with a buttery topping and a sprinkle of fresh chives. This comforting recipe serves as the perfect accompaniment for any hearty meal.
Ingredients
Scale
Potatoes
- 5 lbs russet potatoes, cut into 2-inch chunks
Dairy
- 8 oz cream cheese, room temperature for smooth mixing
- 8 tbsp salted butter (such as Kerrygold), divided
- 2 tbsp salted butter (for topping)
- 1 cup half and half
Seasoning
- 1/2 tsp salt
- Black pepper to taste
- Freshly chopped chives for garnish
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the mashed potatoes.
- Cook the potatoes: Place the 2-inch chunks of russet potatoes into a large pot of salted water and boil until tender, about 20-25 minutes. Drain well.
- Mash the potatoes: While still warm, mash the potatoes until smooth using a potato masher or ricer for best texture.
- Add creaminess: Stir in the room temperature cream cheese, 8 tablespoons of salted butter, half and half, salt, and black pepper. Mix thoroughly until the potatoes are rich, creamy, and smooth.
- Transfer to baking dish: Place the mashed potatoes into a greased baking dish, smoothing the surface evenly.
- Add buttery topping: Dot the top of the mashed potatoes with the remaining 2 tablespoons of salted butter to create a golden, flavorful crust.
- Bake: Bake in the preheated oven for 30-45 minutes, or until the top is slightly golden and butter is melted.
- Garnish and serve: Remove from oven and sprinkle freshly chopped chives over the top before serving for a fresh, vibrant finish.
Notes
- Using room temperature cream cheese ensures a smooth, lump-free mash.
- Russet potatoes are ideal for baking and mashing due to their starchy texture.
- Salt the potato cooking water to enhance flavor.
- For extra richness, you can substitute half and half with heavy cream.
- Fresh chives add a mild onion flavor that complements the buttery potatoes perfectly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven with a splash of half and half to maintain creaminess.
