Description
This delicious recipe for Buttery Baked Mashed Potatoes combines creamy, rich flavors with a golden buttery topping. Made with russet potatoes, cream cheese, and half and half, these mashed potatoes are baked to perfection for a smooth and indulgent side dish that’s perfect for any meal.
Ingredients
Scale
Potatoes and Seasoning
- 5 lbs russet potatoes, cut into 2-inch chunks
- 1/2 tsp salt
- Black pepper to taste
Dairy
- 8 oz cream cheese, room temperature for smooth mixing
- 8 tbsp salted butter (I use Kerrygold for richness)
- 2 tbsp salted butter (for topping)
- 1 cup half and half (for extra creamy and rich mashed potatoes)
Garnish
- Chives, freshly chopped for best flavor
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the mashed potatoes.
- Cook Potatoes: Place the 2-inch chunks of russet potatoes into a large pot and cover with water. Add salt to the water. Bring to a boil and cook until the potatoes are very tender, about 15-20 minutes.
- Drain and Mash: Drain the cooked potatoes thoroughly and return them to the pot or a large mixing bowl. Begin mashing the potatoes with a potato masher or electric mixer for smoothness.
- Add Cream Cheese and Butter: Add the room temperature cream cheese, 8 tablespoons of salted butter, and half and half to the mashed potatoes. Mix well until the mixture is smooth, creamy, and fully combined. Season with additional salt and black pepper to taste.
- Transfer to Baking Dish: Spoon the mashed potato mixture into a baking dish, smoothing the top evenly.
- Add Butter Topping: Dot the surface of the mashed potatoes with the remaining 2 tablespoons of salted butter for a golden, buttery crust after baking.
- Bake: Place the baking dish in the preheated oven and bake for 30-45 minutes or until the top is lightly browned and the potatoes are heated through.
- Garnish and Serve: Remove from oven, sprinkle freshly chopped chives on top, and serve hot as a rich and comforting side dish.
Notes
- Use room temperature cream cheese for smooth mixing without lumps.
- For a richer flavor, Kerrygold butter is recommended.
- Russet potatoes are ideal for fluffy mashed potatoes; avoid waxy potatoes.
- Adjust salt and pepper according to your taste preference.
- For extra creaminess, use full-fat half and half rather than milk.
